SUBLIME BREAD PUDDING

1-pound loaf of French Bread*
1 quart milk
3 eggs, well beaten
2 cups sugar
2 tablespoons vanilla extract
¾ cup Golden Raisins (or coconut)
3 Tablespoons butter
1 recipe Bourbon Whiskey Sauce (see below)

Heat oven to 325 degrees. Break bread into chunks and place in large shallow bowl. Add milk and let soak for about 10 minutes. (If you want less texture to your pudding crush the soaked mixture with your hands until well mixed) Add eggs, sugar, vanilla, and fruit; stir gently until combined.

Melt butter, and spread into a 9x13 inch baking dish or pan. Transfer bread mixture into buttered baking dish and bake 40 to 45 minutes or until firm.

Cool to just above room temperature before cutting, and serve topped with warm Bourbon Whiskey Sauce. Other suggestions include topping your bread pudding with half and half or even warmed up vanilla pudding!

*If using dried bread, add up to 1 extra cup of milk and 10 extra minutes of soaking time.

BOURBON WHISKEY SAUCE

1 cup butter, softened
2 cups sugar
2 eggs, beaten
½ cup bourbon whiskey
Pinch of salt

In the top of a double boiler, or a steel bowl atop a pot of simmering water, cream together butter and sugar until light. Cook over boiling water 30 minutes, stirring often, until very hot.

In a separate bowl, whisk small amount of the sugar mixture into the beaten eggs; then stir the egg mixture back into remaining butter-and-sugar mixture. Cook an additional 3 minutes, whisking constantly. Cool to room temperature. Stir in whiskey and salt to taste.

To serve with bread pudding, warm sauce in microwave or on stovetop (do not boil) and pour over cut portions of pudding.

Serves 24.