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American Vintage Bread Pudding with Bourbon Sauce 2 cups milk2 cups heavy cream ½ cup butter1 cup white sugar4 large eggs, beaten slightly2 teaspoons ground cinnamon¼ teaspoon salt12 cups dry bread cubes (I use Challah Bread ) ½ cup raisins¼ cup finely chopped hazelnuts (I use pecans or walnuts) Bourbon Sauce:2 cups packed brown sugar1 cup butter½ cup bourbon ( I use Makers Mark) Preheat the oven to 350 degrees Heat milk and cream and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.Pour sauce over bread pudding when done.