Howe's Bayou bread pudding with bourbon sauce

Mardi Gras is soon arriving. 

Michael Hennes and chef Rafael Branhan from Howe's Bayou in Ferndale joined us on The Nine to show us some Louisiana style cooking. 

You can watch in the video player above as they make a bread pudding with bourbon sauce, and get their recipe below. 

Ingredient list 
½ lb Butter 
1 qt. Milk 
3 eggs 
1 ½ Tablespoons Vanilla Extract 
1 teaspoon Ground cinnamon
1 teaspoon Nutmeg 
½ teaspoon Cream of Tartar 
1 teaspoon Salt 
3 loaves Stale Bread ( About 6 qts. Worth ) 
1 qt heavy cream 
4 oz. Raisins 
Preheat oven to 350 degrees Cut bread into 1 to 2" cubes Whip eggs, sugar and cream of tartar in a large mixing bowl until well ribboned. Add all remaining ingredients to the  bowl, except for bread,  and combine. Last , add the cubed bread to the bowl, toss and place mixture in a large high sided pan. And place the pan in the center of your oven. When the mixture is nicely browned and pudding shakes like a bowl of jelly ( about 30 to 35 min.) your done. Remove from the oven and let it rest for about 15 min before serving. Serve with bourbon sauce and whipped cream. 
Bourbon Sauce 
2 cups water 
2 cups sugar 
2 cups heavy cream 
4 oz. bourbon 
Combine water, sugar.  bring to a boil and reduce to a syrup, slowly whisk in heavy cream to create a thick sauce than add bourbon and cool before serving.