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This Bread Pudding with Bourbon Sauce transforms day-old bread into a sweet and moist, bourbon-forward dessert that absolutely melts in your mouth! Simple Bread Pudding -10 slices stale bread (preferably white, challah, brioche, or french) -2 tablespoons unsalted butter, melted -2 large eggs -2 cups milk of choice -⅓ cup granulated sugar -1 teaspoon vanilla extract -Preheat your oven to 350°F. Melt your butter on the stove or in the microwave by heating on high in 20-second intervals, stirring in between until completely liquefied. Set melted butter aside to cool. --Cut your bread into cubes, about 1-inch long on each side, and set aside. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and your cooled melted butter. Fold in your cubed bread and stir to coat. -Transfer the bread mixture to a baking dish. You can use a 13.5-inch oval, an 11.5-inch square, or a 13 x 9-inch rectangular casserole dish. Bake for 40-45 minutes until the top starts to turn golden brown. Creamy Bourbon Sauce -¼ cup milk (dairy or unsweetened coconut) -½ cup heavy whipping cream (or coconut cream) -½ cup granulated sugar -½ teaspoon cinnamon -1 tablespoon cornstarch -1 ounce bourbon -Add milk, cream, sugar, and cinnamon to a medium-sized saucepan over medium heat and stir until sugar dissolves. -Add the cornstarch and whisk until there are no visible lumps. Continue to heat, stirring frequently, until the sauce starts to thicken (the cornstarch will start to thicken the sauce once it reaches around 205°F). -Once your sauce thickens, remove it from heat and transfer it to a small bowl. Add bourbon and whisk until fully integrated. -Once your bread pudding is out of the oven, pour about half of the sauce on top while the pudding is still hot, so it soaks up the sauce, adding moisture and flavor. Conserve the rest of the bourbon sauce to serve with each slice. #breadpudding #bourbonsauce #easybaking #stalebreadhack

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