Bread Pudding with Whiskey Sauce submitted by Mom Johnson
This is a very rich and wonderful bread pudding...special for the holidays. Some even eat it for breakfast! Another wonderful recipe from the "Nothing To It Cooking School" in Reno, Nevada

For the bread pudding: In a small bowl, combine the raisins with the bourbon. Let stand for at least 30 minutes or longer, preferably overnight. In a large bowl, combine the bread cubes and the milk. Let stand while you prepare the remaining ingredients. Preheat the oven to 350 degrees with a rack in the center. In a bowl, whisk together the sugar, eggs, vanilla, nutmeg and the raisins with their soaking liquid. Add the egg/raisin mixture to the bread mixture and fold together. Put mixture into a pyrex baking dish and bake for approximately 30 minutes.

For the whiskey sauce: In a small saucepan melt the butter and sugar and stir until it starts to carmelize, then whisk in the egg and bourbon. Cook for one minute, take off the heat and transfer to a cool container. Serve sauce warm, along with whipped cream on the pudding.

v Bread Pudding

v 1/2 cup raisins
v 1/4 cup Bourbon
v 4 cups cubed, stale bread (bagette)
v 2 cups whole milk or half and half
v 3/4 cup sugar
v 2 large eggs
v 1 T. pure vanilla
v 2 pinches fresh grated nutmeg
v 1 1/2 T. unsalted butter

v Whiskey Sauce

v 1/2 cup sugar
v 1 large egg
v 1/2 cup unsalted butter
v 1/4 cup Bourbon