whiskey pretzel bread pudding

Whiskey Pretzel Bread Pudding
Recipe Note: Easy
serves 12
adapted from The Foster's Market Cookbook

10 TBS butter, melted
3/4 cup brown sugar - firmly packed
3/4 of a french baguette - roughly torn
1 small pretzel baguette or 2 pretzel rolls - roughly torn * should be about 9 cups of bread all together
4 cups whole milk
5 large eggs
3/4 cup granulated sugar
1 1/2 TBS pure vanilla extract
1 recipe whiskey sauce (recipe follows)

preheat the oven to 350 F. brush a 13 x 9 x 3-inch baking dish with 2 tablespoons of the melted butter, then sprinkle the brown sugar evenly and set aside. place the torn bread in a medium sized bowl. pour the milk over and let rest for 5 minutes. in a separate bowl, combine the eggs, sugar, remaining butter, and vanilla; whisk until blended. pour the egg mixture over the bread mixture and stir until blended. pour the bread mixture into the prepared dish. cook for 50-60 minutes covered. then bake for 15-20 minutes until the bread is puffed and golden. broil for a short bit if necessary to get the golden color (keep a close eye). *can make this a day in advance

Whiskey Sauce

8 tablespoons (1 stick) unsalted butter
2 cups confectioners’ sugar
1 cup heavy cream
1/4 cup bourbon

place the butter in a saucepan and melt over medium heat. remove from the heat. then whisk in the sugar, about 1/2 cup at a time, and stir to mix until all the sugar is blended. stir in the cream and bourbon and whisk to blend thoroughly, until the icing is thick and creamy. allow to cool (if not using immediately). to serve: reheat bread pudding in the oven and whiskey sauce in a saucepan (whisk occasionally). then pour over and serve with ice cream!