Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 375°f soak raisins in bourbon for 10 minutes. drain well. combine milk with eggs, vanilla, sugar, almond extract, cinnamon and nutmeg. combine bread that has been torn into bite sized pieces with mixture. saturate well. melt butter in heavy rectangular baking dish. add raisins that have been drained to mixture and pour into baking dish. after 45 minutes, check to see if center is firm. cut into servings. serve warm or hot with bourbon sauce. to make bourbon sauce, heat butter and sugar in a double boiler until sugar is dissolved, and mixture is very hot remove from heat. add egg and whisk very fast, so that egg does not scramble. add bourbon. let cook. pour over servings of the bread pudding.

Target recipe: heat oven to 350 degrees f. grease bottom and sides of springform pan, 10x3 inches. mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. stir in bread cubes, currants and chopped pecans. let mixture stand 10 minutes; spoon into springform pan. arrange pecan halves on top of pudding. bake 50 to 60 minutes or until knife inserted comes out clean. let stand 10 minutes; remove side of pan. serve warm with cream. refrigerate and leftover pudding.