Bread Pudding with Whiskey Sauce

 

2

cups milk

1/4

cup butter or margarine

1/2

cup sugar

1

teaspoon ground cinnamon or ground nutmeg

1/4

teaspoon salt

2

eggs, slightly beaten

6

cups dry bread cubes (8 slices)

1/2

cup raisins, if desired

Whiskey Sauce

• 1 Heat oven to 350ºF.
• 2 Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot.
• 3 Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or square baking dish, 8x8x2 inches. Place casserole in rectangular pan, 13x9x2 inches; pour boiling water into rectangular pan until 1 inch deep.
• 4 Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
• 5 Make Whiskey Sauce. Serve sauce over warm bread pudding. Refrigerate any remaining dessert.