The recipe calls to soak a small box of raisins in it overnight in 1/2 cup of bourbon. I just used 1 or 2 two tablespoons. there is a half quart of milk, half loaf of bread, 1 cup of sugar and nutmeg and cinnamon and sugar and vanilla, it bakes for an hour.
There is a very slight hint of bourbon, but maybe it's because I know it's in there.
Does the body recognize it or is it such a small amount, such as real vanilla extract that it shouldn't make a difference?
Also I don't make the bourbon sauce that goes with it because it's half bourbon and half sugar and too strong even for me, and that bread pudding tastes better cold.