Bread Pudding with Whiskey Sauce

8 to 10 dried bread slices

½ cup raisins (optional)

4 large eggs, beaten

2¼ cups whole milk

½ cup sugar

1 tablespoon vanilla

½ teaspoon cinnamon

WHISKEY SAUCE:

¼ cup (½ stick) butter

½ cup sugar

1 large egg yolk, beaten

2 tablespoons water

2 tablespoon whiskey

Preheat the oven to 350 degrees.

Cut the bread into small cubes. Place on baking sheets and bake 10 minutes, or until lightly toasted. Toss the bread cubes and the raisins, if desired, in a greased 2-quart baking dish.

In a large bowl combine the eggs, milk, sugar, vanilla, and cinnamon, mixing well. Pour over the bread, making sure all of the bread is covered. Soak for 2 to 3 minutes. Bake, uncovered, 40 to 45 minutes, or until a knife comes out clean.

To make the sauce, melt the butter in a small saucepan. Add the sugar, egg yolk, and water. Cook at a full boil, stirring constantly, 3 to 4 minutes, or until the sugar dissolves. Remove the pan from the heat and stir in the whiskey. Strain the sauce. Serve with the bread pudding.

Makes 9 servings

Marge Wicks, Lady Chit Chat
Q-Tea’s,
Scottsdale, Arizona