Ingredients

• 5 cups wheatberry bread, chopped into 1 inch cubes
• 1 1/2 cup sugar
• 2 tsp cinnamon
• few shakes nutmeg
• 6 eggs
• 1 cup heavy cream
• 1 cup milk
• 2 tbsp bourbon
• 2 tsp vanilla
• Bourbon Cream:
• 3/4 cup heavy cream
• 1 tsp cornstarch
• 1 tbsp water
• 3 tbsp sugar
• 2-3 tbsp bourbon

Directions

1. Bread pudding:

2. The night or a few hours before, put the bread chunks into a large souffle dish or other baking dish. In a bowl combine the remaining ingredients in a separate bowl. Pour half the milky liquid over the bread. Refrigerate for a few hours or overnight to soak.

3. Preheat oven to 350F. Pour the remaining milk mixture over the bread. Bake for about an hour or until the top is crispy and if you put a knife in it, it comes out clean.

4. While it’s baking you can make a creamy bourbon sauce.

5. Bourbon cream sauce:

6. Heat cream in a small saucepan. In a small bowl combine cornstarch and water. Once cream is just starting to boil, add cornstarch, stir and bring to a light boil. Turn on heat and add sugar and bourbon and continue to stir. Let it sit until it reaches room temperature.

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