Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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 375. spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray. in large bowl, combine butter, sour cream and eggs; mix until well blended. add cream corn, shoe peg corn, mexicorn and corn muffin mix; stir just until moistened. pour into sprayed baking dish. bake at 375 for 45 to 55 minutes or until slightly puffed and golden brown. cut into squares and serve.