Directions

For the Bread Pudding :

1. Preheat oven to 350 degrees F. Coat a 9 x 13 baking pan with cooking spray. Set aside.

2. Bring ½ cup water to a boil. Steep 1 sachet PAROMI Bourbon Vanilla Tea for 5 minutes. Remove sachet. Soak raisins in tea for at least 30 minutes. Strain the plumped raisins, reserving tea and raisins in separate bowls. span>

3. In a large bowl, whisk egg yolks, brown sugar, cream, milk, vanilla, cinnamon, nutmeg and salt. Whisk in bourbon and the reserved tea used to plump the raisins. Toss in the bread cubes until evenly coated. Let mixture sit until bread begins to absorb custard, about 45 minutes, tossing occasionally.

4. Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins. Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.

5. Remove foil from pudding, dot with cubed butter, and bake, uncovered, until custard is just set, 20 to 25 minutes more.

6. Let the pudding cool on a wire rack for 30 minutes. Meanwhile, prepare the Bourbon Vanilla Sauce.

For the Sauce:

In a small saucepan, combine the cream and sugar. Dissolve the sugar over medium heat and let the mixture come slowly to a boil. Cook, boiling gently, until the sauce has thickened and is a light golden color. This should take about 10 minutes. Remove from heat and stir in the bourbon and vanilla. Serve the sauce warm alongside the Bread Pudding.