INGREDIENTS
Yeast rolls, cut into 1 inch cubes (16 oz.)
4 cups milk
3 large eggs, beaten
1 cup sugar
1 cup raisins
3 tablespoons butter
2 tablespoons pure vanilla extract
2 tablespoons Bourbon
BOURBON SAUCE
1⁄2 cup butter, softened
1 cup sugar
1 large egg, well beaten
2 tablespoons Bourbon
DIRECTIONS
Combine bread and milk in a large mixing bowl; set aside for 5
minutes.
Add eggs, sugar, raisins, butter and vanilla; stir well.
Spoon mixture into a greased 3 quart casserole.
Bake, uncovered, at 325°F for 1 hour or until firm.
Cool in pan at least 20 minutes before serving.
Spoon into individual serving bowls; serve with Bourbon Sauce.
Bourbon Sauce: Combine butter and sugar in a small saucepan;
cook over medium, stirring frequently, until sugar dissolves.
Add egg, stirring briskly with a wire whisk until well blended.
Cook over medium heat 1 minute.
Remove from heat, cool slightly; stir in bourbon.
