Shelly's Recipe

BREAD PUDDING WITH BOURBON SAUCE

Category: Bread Pudding

12 oz. loaf, day old, French bread
2 tbsp. soft butter
1 qt. milk
3 eggs
2 c. sugar
1/2 c. seedless raisins
2 tbsp. vanilla

Preheat oven to 350 degrees. Grease a 13 x 9 inch pan with butter (use all 2 tablespoons).

Break bread into chunks in a large bowl, pour milk over it. When soft continue to break smaller. Soak until all milk is absorbed.

Beat eggs with sugar. Stir in raisins and vanilla. Add to bread. Mix until well combined. Pour into buttered pan. Place pan in large shallow pan. Pour boiling water (1 inch) into pan. Bake for 1 hour until knife, inserted in center, comes out clean.

SAUCE:
8 tbsp. butter, cut in 1/2 inch bits
1 c. sugar
1 egg
1/2 c. bourbon

Melt butter in double boiler. Stir 1 cup sugar and egg in small bowl. Gradually add to butter until sugar dissolves over hot, not boiling, water. Remove from heat after 2-3 minutes; let cool before stirring in bourbon. Pour warm sauce over pudding, top with whipped cream.