The flavors of this sweet-dream bread pudding are so much fun, it tastes like it was bottled in Tennessee.

Bourbon Bread Pudding

In a small bowl, combine dried cranberries and bourbon. Let sit for 20 minutes. Using a slotted spoon, remove the cranberries and set aside. Reserve the leftover bourbon liquid. 

In a large bowl, whisk together the reserved bourbon liquid, milk, sugar, vanilla, cinnamon, nutmeg, ginger, eggs and pecans.  Add the cubed bread to the liquid mixture. Toss the bread in the liquid until evenly coated. Place the mixture into a greased 8-inch square baking dish. Evenly sprinkle the bourbon-soaked cranberries on top of the bread. Cover baking dish with foil and place in the refrigerator for 1 hour to allow the liquid to absorb into the bread. 

Preheat the oven to 350 degrees. Fill a 9-by-13-inch baking pan (or large enough pan to fit prepared square baking dish) with 3/4-inch hot water.  Place prepared baking pan with the bread pudding into the pan filled with water to create a water bath. Be careful that the water does not go into the 8-inch baking dish. Bake bread pudding covered with foil for 30 minutes. Remove foil and bake for another 10 to 15 minutes or until golden brown. Serve with Bourbon Sauce.

To make Bourbon Sauce, combine sugar, corn syrup and butter in a medium saucepan over medium heat.  Bring to a simmer for 2 minutes, stirring frequently.  Remove from heat and add bourbon. Stir until combined. Serve immediately over cooked bread pudding.