Desserts Bread Pudding With Bourbon Sauce Serves 12 to 15 1-pound loaf French bread or sliced white bread 1 quart (4 cups) milk * 3 eggs, beaten slightly 1½ cups sugar 1 cup raisins 2 tablespoons vanilla extract 3 tablespoons butter or margarine, melted Bourbon Sauce: ½ cup butter 1 cup sugar ½ cup half and half * 2 tablespoons bourbon**
Break bread into small chunks and put in a large bowl. Add milk and let soak about 10 minutes; crush with hands until blended. Add eggs, sugar, raisins, and vanilla. Pour butter into a 13” x 9” x 2” pan. Spoon pudding mixture into pan; bake at 325 degrees for 25 minutes or until pudding is very firm. Let mixture cool; then cut into squares. Place in dessert dishes,and spoon Bourbon Sauce over top of each serving. * Fat free or reduced fat milk may be substituted to reduce fat and calorie content. To make sauce, combine butter, sugar, and half and half in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Let cool and add bourbon or other whiskey. Yield: 1½ cups. **Add whiskey to taste. Less than 2 tablespoons may be desired. Adapted from The Southern Living Cookbook Josie and Aaron Parten
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