Brown sugar, cinnamon and nutmeg . . . This Homemade Bread Pudding is the ultimate comfort food.  Get Shaun Palms’ FULL RECIPE

1 loaf of bread (I use a whole Challah and 6 butter croissants)
1 cup of raisins
1/4 cup of brandy
1/2 tsp of cinnamon
1/2 tsp of nutmeg
¼ cup of brown, Domino Sugar
2 sticks of unsalted butter (melted)
1-1/2 cup of heavy cream
2 cups of milk
6 eggs
2 cups of Domino Sugar
1 tbsp of vanilla bean paste (you can also use vanilla extract)
1 tsp of vanilla bean powder
1 4oz can of sweet condensed milk

Preheat @ °375
1. In a large bowl, break the bread into pieces and add all the ingredients except the condensed milk.
2. Coat your pan that you going to use for the bread pudding with butter.
3. Mix well then pour the butter into your butter baking dish Bake for 45-50 minutes or until golden brown on the top.
4. Open the small can (4oz) of the condensed milk and pour into an saucepan until warm. Then drizzle over the bread pudding and serve warm with some ice cream or fresh berries.

Bourbon Sauce Ingredients:
2 sticks of unsalted butter
1 cup of sugar
2 egg yolks
1 tbsp of bourbon


Melt butter, stir in sugar and egg yolks and simmer to thicken it and continue to stir using a whisk, then add the bourbon and keep warm until use.