Bread Pudding with Whisky Sauce

Bread Pudding with Whisky Sauce 

Bread pudding

12 oz bread

1 qt milk

3 eggs

2 cups sugar

½ cup raisins

2 tbsp vanilla

Whisky sauce

½ lb butter

1 cup sugar

1 egg

½ cup bourbon

Pre-heat oven to 350 degrees 

Combine milk, eggs, sugar, raisins and vanilla.  Whisk mixture until well blended.

Break bread into bowl and then fold mixture, soak for an hour

Butter large loaf pan or 13x9x2 baking dish.  Pour in bread mixture.

Place the in the oven and bake the bread pudding for 40 minutes, until the pudding is golden brown and puffed up around the edges. The centre should be "set" but still a little soft.

Whisky Sauce: 

Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten egg and whisky.

Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. Serve warm, topped with the Whisky Sauce.  Enjoy!

If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favourite ice cream.