Bread Pudding And Whiskey Sauce Recipe

• 1 x 10-ounce. loaf stale French Bread, crumbled (or possibly 6-8 C. any type bread)
• 4 c. Lowfat milk
• 2 c. Sugar
• 8 Tbsp. Butter, melted
• 3 x Large eggs
• 2 Tbsp. Vanilla
• 1 c. Raisins
• 1 c. Coconut
• 1 c. Minced Pecans
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 1/2 c. Butter (1 stick)
• 1 1/2 c. Powdered Sugar
• 2 x Egg Yolks
• 1/2 c. Bourbon (to taste) (or possibly Rum!!)

1. Combine allingredients; mix should be very moist but not soupy.
2. Pour into buttered 9x12' or possibly larger baking dish.
3. Place into non-preheated oven.
4. Bake at 350 degrees for approximately 1 hour and till top is golden.
5. Serve hot with Whiskey Sauce (below).
6. WHISKEY SAUCE
7. Cream butter and sugar over medium heat till all butter is absorbed.
8. Remove from heat and blend in egg yolk.
9. Pour in bourbon gradually to your own taste, stirring constantly.
10. Sauce will thicken as it cools.
11. Serve hot over hot bread pudding.
12. NOTE: For a variety of sauces, just substitute your favorite fruit juice or possibly liqueur to complement your bread pudding.
13. On a personal note, a lemon sauce or possibly a hard sauce is great with Bread Pudding too.

bread, milk, sugar, butter, eggs, vanilla, raisins, coconut, pecans, cinnamon, nutmeg, butter, powdered sugar, egg yolks, bourbon

Taken from cookeatshare.com/recipes/bread-pudding-and-whiskey-sauce-91561 (may not work)