Bread pudding is a scrap quilt of baking. Pieces salvaged from this or that, a remnant that hardened before I got to it. With a few handfuls of raisins, sugar, some milk, and eggs, dessert is on the way. If we twist it slightly, remove the sugar, substitute stock for milk, and add sautéed garlic and fresh pear, onion, sausage, and sage, we can turn the dial to stuffing. For this recipe we will stick to sweet and make a sauce with whiskey, butter, and sugar, which would probably be good on just about anything.