BREAD PUDDING WITH WHISKEY SAUCE - A MAN'S PUDDING, BUT LADIES LIKE IT TOO!

INGREDIENTS:Serves 4 - 6

        •	3 cups stale French Bread, cut in ¾ inch cubes 
	•	2 cups milk 
	•	2 eggs 
        •      1 cup sugar 
	•	1 tablespoon vanilla extract 
	•      ½ teaspoon cinnamon 
	•	¼ teaspoon nutmeg 
	•      4 tablespoons butter, melted and slightly cooled 
        •      ½ cup golden raisins

DIRECTIONS:

1.     Preheat oven to 350°F degrees.

2.     Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated
        with milk. 

3.	 With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and
         pale. 

4.      Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked
         bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow
         enough time for the bread to absorb the egg mixture or the bread pieces will float to the top
         during baking, leaving a layer of custard on the bottom of the dish. 

5.      Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the
         middle comes out clean,  about 45 to 50 minutes. Let it slightly cool in the dish.

WHISKEY SAUCE:
INGREDIENTS:

        •	2 egg yolks 
        •	1 stick butter, not margarine 
        •	1 cup sugar 
        •	1/3 cup bourbon whiskey**SEE COOK'S NOTES**

DIRECTIONS:

1.      Meanwhile, near the end of the baking time,  make the sauce. With an electric mixer, beat egg
         yolks until thick and pale. 

2.      In a saucepan,  melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks,
         beating constantly with the mixer, until well thickened.
 
3.     Stir in whiskey by hand. 

4.     Serve the pudding warm with vanilla ice cream if desired.  Pass the hot whiskey sauce separately. 



COOKS NOTE* 
There are many sweet liquer type whiskies on the market,  Jeremiah Weed, Four Roses,  Southern
Comfort,  Jack Daniels,  Old Grandad to name a few.  If you have any of these on hand,  by all means
use them.  Some will be sweeter than others,  so keep your eye on sugar quantity of your sauce.