Bread Pudding

 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.