BREAD PUDDING WITH WHISKEY SAUCE
1 qt milk
2 cups sugar
3 Tbsp butter or margarine
1 loaf day old French bread, cubed
4 eggs
1 Tbsp vanilla
1/2 cup raisins
Preheat oven to 350 F. Butter a 9 x 13 casserole. Soak bread in milk until milk is absorbed, stirring once to make sure all bread has absorbed some milk. Beat eggs and sugar until smooth. Add raisins and vanilla; pour over bread mixture, stirring well. Put casserole in a shallow pan of water and bake until firm and a knife inserted in the center comes out clean, approximately 1 hr and 15 minutes.
SAUCE:
Combine in heavy saucepan or double boiler 3/4 stick butter, 1
small can Pet milk, 1 cup sugar, and 1 beaten egg yolk. Cook and
stir constantly until thickened. Remove from heat and cool to
barely warm. Stir in 3-4 oz. bourbon. Serve over warm pudding.
Pudding and sauce may be reheated in microwave in individual
portions.