Bread Pudding with Bourbon Sauce

 

2

cups milk

1/4

cup butter or margarine

1/2

cup granulated sugar

1

teaspoon ground cinnamon or nutmeg

1/4

teaspoon salt

2

eggs, slightly beaten

6

cups dry bread cubes (8 slices)

1/2

cup raisins, if desired

1

cup packed brown sugar

1/2

cup butter or margarine

2

tablespoons whipping cream

3

to 4 tablespoons bourbon or 2 teaspoons brandy extract

• 1 Heat oven to 350ºF. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• 2 In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• 3 Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• 4 In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.