Bread Pudding with Warm Bourbon Sauce | Cruise Scoop

Ingredients

• ½ C raisins
• 3 T bourbon
• 6 lg eggs
• 1½ C light brown sugar
• 3 C heavy cream
• 2 tsp vanilla extract
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 lb day-old French bread, broken into 1-inch cubes
• 6 oz butter, melted
• 3 T butter
• ¼ C light brown sugar
• 1 C heavy cream
• ¼ C Steen’s cane syrup