Southern Bread Pudding With Hard Sauce

• FOR THE BREAD PUDDING:
• 1 loaf French Bread
• 1 quart Half-and-Half (Fat Free Works Well)
• 1 stick Butter, Melted
• 3 whole Eggs
• 2-1/4 cups Sugar
• 1 teaspoon Vanilla
• _____
• FOR THE HARD SAUCE:
• 1 stick Butter, Melted
• 1 whole Egg
• 1 cup Sugar
• 2 Tablespoons Whiskey (see Note)
• 1 Tablespoon Vanilla

1. Break apart the loaf of bread into bite size pieces. Pour half-and-half over the bread pieces and soak at least a couple of hours in the refrigerator, but overnight is best. Blend the melted butter, eggs, sugar, and vanilla with the bread mixture. Pour into a 9x13" dish that has been sprayed with non-stick cooking spray. Bake at 350 degrees for one hour, or until the center springs back. If you shake the baking dish, the pudding will appear wiggly like gelatin. Serve topped with Hard Sauce.
2. To prepare Hard Sauce:
3. Blend together sauce ingredients; simmer for a short while until mixture is all combined and melted together. Pour over warm bread pudding.
4. Note: You may substitute other artificial flavorings such as butterscotch, almond, or rum for the whiskey if you'd prefer. You may also add pecans to the sauce for something different.

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Taken from tastykitchen.com/recipes/desserts/southern-bread-pudding-with-hard-sauce/ (may not work)