| Whiskey Sauce |
| 2 eggs 2 cups granulated sugar 8-oz sweet butter, cubed 1/2 cup whiskey |
| 1) In a bowl whisk together the eggs & sugar, set aside. 2) In a heavy sauce pan, over med-high heat melt the butter. 3) When all of the butter has melted slowly whish in the egg mixture, reduce the heat and whisk the mixture until it comes together, careful not to curdle the eggs, about 2-3 minutes. 4) Remove from the heat and add the whiskey, whisking to combine. |
| Chantilly Creme |
| 2/3 cup heavy cream, (whipping cream) 2 Tbsp sour cream 1/4 cup granulated sugar 1 tsp. Grand Marnier 1 tsp. brandy 1 tsp. Vanilla extract |
| Serve over Bread Pudding or Ice Cream |
| 1) In a bowl of an electric mix with the whisk attachment, whisk together the heavy cream, sour cream & sugar until it thickens slightly. 2) Add the Grand Marnier, Brandy & Vanilla. Whip to a sauce consistency you desire. Refrigerate until ready to serve. |
| Serve warm over Bread pudding & other desserts, such as Coconut Coffee Cake, Pecan Pie or fresh Strwaberries Yields about 1 cup |
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