New Orleans Bread Pudding

-SOUTHERN WHISKEY SAUCE-
8 tb Stick Unsalted Butter; (1
-Stick)
1 c Sugar
1/4 c Bourbon Or Other Whiskey
2 tb Water
1/4 ts Freshly Grated Or Ground
-Nutmeg
1/8 ts Salt
1 lg Egg

For Southern Whiskey Sauce: Melt butter over low heat in a small, heavy
saucepan. Stir in sugar, whiskey, water, nutmeg and salt, using heatproof
rubber spatula or wooden spoon. Cook, stirring, until the sugar is
dissolved and the mixture is blended. Remove from the heat. Whisk egg until
light and frothy. Vigorously whisk the egg into the liquor mixture. Set the
sauce over medium heat and, stirring gently, bring to a simmer. Cook until
thickened, about 1 minute. The sauce will not curdle. Serve at once, set
aside at room temperature for up to 8 hours, or let cool, then cover and
refrigerate for up to 3 days. Reheat over low heat, stirring; if the sauce
separates, remove from heat and whisk in a little warm water.

For the bread pudding: Spread butter over a 13×9 inch baking pan,
preferably glass. Cut bread into 1/2″ thick slices. Arrange the slices
almost upright in tightly spaced rows in the prepared pan. Tuck raisins
between the slices. Whisk eggs until frothy. Whisk in milk, sugar, vanilla
and cinnamon. Pour the liquid over the bread and let stand for 1 hour,
pressing down now and then with a spatula to wet the tops of the slices.
Preheat the oven to 375 degrees. Bake the pudding untill the top is puffy
and lightly browned, about 1 hour. Cover with Southern Whiskey Sauce. Let
cool on a rack for 30 to 60 minutes, then cut into squares and serve.
Leftover sauced pudding will keep for several days in the refrigerator and
can be reheated in a 300 degree oven for 15 minutes.

REG 2 SHARED BY Jill Proehl, St. Louis, MO -jpxtwo@swbell.net