Recipe: Marlboro Bread Pudding with Very Cool Whiskey Sauce

Hi, Kim! Remembered I had the Marlboro cookbook, so I looked it up for you! Here it is:

Marlboro Bread Pudding
with Very Cool Whiskey Sauce
Source: Towns, Trails and Special Times: The Marlboro Country Cookbook

1 (1 lb.) loaf raisin or cinnamon bread
4 to 6 Tbsp. soft butter or margarine
1/2 cup chopped pecans or walnuts
4eggs, beaten
1 cup sugar
1 1/2 tsp. vanilla
1/4 tsp. salt
3 cups milk, scalded
Very Cool Whiskey Sauce (recipe follows)

Spread sliced bread lightly with butter; stack 3 or 4 slices and cut into cubes or triangles. Put into a buttered 2 1/2 or 3-quart baker; sprinkle with chopped nuts.

Beat together eggs, sugar, vanilla and salt until well mixed. Beat in hot milk; pour over bread, making certain all bread is coated with milk mixture.

Let stand at least 30 minutes until bread absorbs liquid.

Bake in a 350 degree oven for 45 to 50 minutes or until set.

Cool slightly before serving. Spoon over Very Cool Whiskey Sauce, if desired.

Makes 8 to 10 servings

VERY COOL WHISKEY SAUCE
Stir together 1/2 pint softened vanilla ice cream and 1 Tbsp. whiskey. Add 1/2 cup shipped cream to softened ice cream. Makes about 1 1/2 cups.

Hope this is what you are looking for!