BREAD PUDDING WITH WHISKEY SAUCE


1 loaf French bread (3 days old)
1 quart milk
3 eggs, beaten
(4 makes it richer)
2 cups sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon
1 cup raisins (plump 'em first)
3 Tablespoons melted butter

Preheat oven to 350 F. Whisk the beaten eggs into the milk. Tear bread into chunks and soak in milk and egg mixture. Crush with hands to make sure milk has soaked through. Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9 x 14 baking pan to coat the bottom and sides. Add bread mixture sprinkle fresh grated nutmeg on top) and bake until very firm, about 40 minutes. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes. Whiskey sauce 1 cup sugar 1 stick butter 1 egg, beaten 2 ounces Bourbon whiskey Southern Comfort Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor. (If ya want you can use vanilla and no whiskey for a vanilla sauce.)

Serves 8