Recipe: Bread Pudding with Whiskey Sauce

Bread Pudding with Whiskey Sauce

10 ounce loaf stale French bread, crumbled
4 cups milk
2 cups granulated sugar
8 tablespoons butter, melted
3 eggs
2 tablespoons vanilla
1 cup raisins, optional
1 cup chopped pecans, optional
1 tablespoons cinnamon
1 tablespoon nutmeg
whiskey sauce, below

Preheat oven to 350 F. Combine all ingredients; mixture should be very moist, but not soupy. Pour into buttered 9x12-inch baking dish.

Place on middle rack of oven. Bake 1 hour and 15 minutes until top is golden brown. Serve warm with sauce.

Whiskey Sauce:
note: substitute your favorite fruit juice or liqueur

1/2 cup butter
1 1/2 cup powdered sugar
2 egg yolks
1/2 cup Bourbon or to taste

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.