or until the top is crispy and if you put a knife in it, it comes out clean.
while it’s baking you can make a creamy bourbon sauce.
heat cream in a small saucepan. in a small bowl combine cornstarch and water. once cream is just starting to boil, add cornstarch, stir and bring to a light boil. turn on heat and add sugar and bourbon and continue to stir. let it sit until it reaches room temperature.
once your bread pudding is cooked. you can either turn in onto a plate, like i did, or keep it in the dish you baked it in. pour half the bourbon sauce over the bread 