Bread Pudding and Sauce

This makes a 9 X 9 dish and I usually double it and bake it in a 9 X 13dish. Remember if using a glass dish lower the oven 25 degrees.

Bread Pudding

1 1/2 cups torn bread (not too fresh, whole wheat is OK)
2 beaten eggs
3 cup HOT milk
2/3 cup sugar
1/4 tsp salt
1 Tbsp butter
1/2 tsp vanilla
1/4 - 1/2 tsp cinnamon
1/2-1 cup chopped nuts
1/2 cup raisins (optional)

Combine all but the bread and eggs. Then add eggs (so the milk will have cooled some) and bread. Let it sit until all the bread is soggy. Pour into a greased 9" square pan. Bake at 350 degrees for 30-40 minutes. This
can easily be doubled. Even better than the pudding is the Bourbon Sauce that I serve it with.

Bourbon Sauce 

1/3 cup butter
1 cup sifted confectioners sugar
3 Tbsp bourbon or other liquor-amaretto or rum are good substitutes
2 egg yolks
1/2 cup whipping cream

Beat butter until soft in the top of a double boiler over hot but not boiling water: Add sugar gradually and beat until creamy: Beat in bourbon in slowly: Beat yolks in one at a time: Add whipping cream Cook until slightly thickened, stiring quite often. 10 min or so. You can easily double the sauce, but don't try to triple it for it takes too long to get it thickened.

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