Bread Pudding with Bourbon Chocolate Chips and Glaze

1 (16-ounce) loaf unsliced French bread
2 cups milk (dairy or vegan)
½ cup firmly packed brown sugar or maple sugar
¼ cup bourbon
1 ½ teaspoons vanilla extract
2 eggs
⅔ cup golden raisins
⅔ cup chocolate chips (White, Milk or Dark)
Oil, butter, or cooking spray
½ cup chocolate or caramel sundae syrup
1 ½ teaspoons cocoa powder (or Ovaltine for reduced caffeine)
Pinch of bourbon smoked salt (Find it locally at Bourbon Barrel Foods)

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Combine milk, sugar, bourbon, extract, powders and eggs in a large bowl; stir well. Add bread cubes, chips and raisins; toss gently. Cover and chill 45 minutes.

Cover and bake at 350° for 33 minutes. Open and bake an additional 25 minutes or until dessert is stable, and all raw areas are cooked.

Garnish with chocolate or caramel syrup.

Inspired by
Bread Pudding with Bourbon Butterscotch Glaze at Jackdaw Coffee & Bourbon Bar
120 South Floyd Street
Louisville, Kentucky 40202
https://www.jackdawrestaurant.com/