Bread Pudding with Bourbon Icing

1. In a large bowl, whisk sugar into milk until dissolved.

2. Add beaten eggs and vanilla extract. Whisk until well combined.

3. Add cubed bread to the liquid mixture and gently stir to coat. Make sure all bread is submerged.

4. Cover and refrigerate for several hours or overnight until bread is completely saturated and soft.

5. Preheat oven to 250°F. Grease an 8x11 (or 9x13) baking dish.

6. Pour bread mixture into prepared dish. Sprinkle raisins and cinnamon over the top, then use a spoon to gently press them into the top layer of bread.

7. Bake for approximately 1 hour 15 minutes, or until firm to the touch and golden brown on top.

8. Let cool to room temperature before cutting.

For the Bourbon Icing:

1. Using an electric mixer, cream softened butter until light and fluffy.

2. Gradually add powdered sugar and mix until smooth and creamy.

3. Add bourbon 1 tablespoon at a time, mixing well after each addition, until you reach your desired flavor and frosting consistency.

4. Spoon generously over warm or room-temperature bread pudding.

CHEF'S NOTES:
- Since I'm from Kentucky, I use Kentucky bourbon (like Maker's Mark or Woodford Reserve), but use any good bourbon you like.
- Don't skip the overnight soak—it's what makes this pudding custardy instead of dry.
- The low oven temperature (250°F) ensures the custard sets without curdling.
- Not a raisin fan? Leave them out or substitute with chocolate chips, dried cranberries, or chopped pecans.