• 1. Preheat oven to 350°F.
• 2. Soak the raisins in bourbon in a glass, set aside.
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• 3. Place bread in a large mixing bowl and pour the milk over the bread.
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• 4. In a separate bowl, whisk the eggs, sugar, vanilla, and cinnamon.
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• 5. Pour over the bread and milk mixture.
• 6. Add the bourbon-soaked raisins and stir to combine.
• 7. Generously butter a 9x13 inch baking pan -- lesson learned, this stuff will stick to a pan!
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• 8. Pour the bread mixture into the baking pan.
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• 9. Add some extra raisins on top if you wish; I like it for presentation.
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• 10. Bake for 35-45 minutes, until the liquid has set -- the pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
• 11. Remove from oven and allow to cool.
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Optional: Make the bourbon sauce while the bread pudding is cooking.

• 12. Melt the butter in a medium saucepan on low heat.
• 13. Whisk the egg in a bowl and slowly whisk in the butter.
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• 14. Add the sugar and whisk everything together.
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• 15. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer or it will curdle.
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• 16. Whisk in bourbon to taste; it will be nice and creamy.
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• 17. Serve the bread pudding with bourbon whiskey sauce poured on top.
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• 18. Einkorn Sourdough Bread Pudding with Bourbon Sauce will last up to one week in the fridge.
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