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1
Butter a 3 quart baking dish, and preheat the oven to 350.
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2
Rip the bread into bite size pieces
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3
In a small pan - cook the butter over medium heat until it is a nutty brown color. Turn off the heat.
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4
In a large bowl - whisk together the egg, sugar, and spices, then add the vanilla and bourbon. The butter should be slightly cooled now - whisk it in SLOWLY so you don't accidentally scramble the egg. Once that is all combined, whisk in 2 cups of the milk.
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5
Stir the bread into the milk and egg mixture and toss it around. Make sure it has soaked completely into the bread, then spread the bread mixture into the baking dish. I flip and crust-side-up pieces over. Let it rest for a bit, then pour the other half cup of milk over top (I am not sure this is any different thatn if you just mixed it in ... but I always panic that my pudding is going to be dry and add extra liquid ...)
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6
Bake until the top is nicely brown and the pudding has puffed, a little over an hour Serves with brown butter bourbon sauce.
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7
Put the butter in a saucepan and cook over medium until it is toasty brown.
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8
Whisk the egg yolk and sugar together, and then SLOWLY (so as not to scramble!) drizzle the butter into the egg and sugar while whisking all the while.
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9
Put the butter sugar back in the pan, add the bourbon and vanilla and rewarm. If you don't serve it right away it may want to separate - no worries just whisk it back together right before you use it.
