Title: Bourbon Bread Pudding
Categories: Dessert
Yield: 8 Servings

		BOURBON SAUCE
1/2	c	Sugar
1/4		Butter (Cubed)
1/4	c	Water
		Whiskey (See #1)

BREAD PUDDING 4 ea Slices Bread (Stale) 3 1/2 c Milk 1 T Vanilla 1/2 ea Butter (Cubed) 4 T Sugar 4 ea Eggs (Separated) 1 x Salt (Dash) 1 x Raisins

BOURBON SAUCE: 1. Cook until dissolved. Remove from heat, add whiskey to individual taste.

BREAD PUDDING: 1. Break bread into ovenproof dish (1-1/2 quart at least). 2. Soften bread with small amount of milk. Beat sugar and egg yolks. 3. Add milk, stir well. 4. Add vanilla and salt. 5. Pour milk mixture over bread. 6. Fold in raisins. 7. Cut butter into chunks and fold in. 8. Place dish in pan of water and bake at 300 degrees for about 45 minutes, or until a inserted knife comes out clean. 9. Make meringue adding 2 level tablespoons sugar to each egg white. 10. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). 11. Serve warm

Bob Hogan

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