Classic Bread Pudding with Southern Whiskey Sauce Recipe

YIELD Makes 8 servings

INGREDIENTS

1/2 (1-pound) loaf day-old* French or Italian bread 2/3 cup granulated sugar 1/3 cup packed brown sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 6 eggs 3 cups milk 1 tablespoon vanilla 3/4 cup raisins Southern Whiskey Sauce *For best results, bread should be slightly stale. Cut fresh bread into 1/2-inch-thick slices; place on tray or a baking sheet. Let stand at room temperature 30 to 60 minutes or until slightly dry.

PREPARATION:

1. Preheat oven to 350°F. Butter 12X8-inch baking dish. Cut bread into 1/2-inch slices; cut slices into 1/2-inch cubes to measure 8 cups. Place cubes into prepared baking dish.
2. Combine sugars, cinnamon and nutmeg in large bowl. Beat eggs in medium bowl until frothy; stir in milk and vanilla until blended. Add egg mixture to sugar mixture; stir until well blended. Sprinkle raisins over bread cubes. Pour egg mixture over bread cubes. Push bread into liquid to moisten each piece. Let stand 5 minutes.
3. Bake 45 to 50 minutes or until set and knife inserted in center comes out clean.
4. Prepare Southern Whiskey Sauce. Serve warm sauce over warm bread pudding.

Southern Whiskey Sauce Combine 3/4 cup sugar and 2 teaspoons cornstarch in medium saucepan. Stir in 3/4 cup half-and-half or whipping cream; cook and stir over medium-low heat until thick and bubbly. Cook 1 minute more; remove from heat. Carefully stir in 2 tablespoons bourbon whiskey, 1/8 teaspoon ground cinnamon and dash of salt. Cool slightly. Store covered in refrigerator up to two days. This recipe appears in: Southern NUTRITIONAL INFORMATION: Serving Size: 1/8 of recipe Fiber 1 g Carbohydrate 76 g Cholesterol 174 mg Saturated Fat 4 g Total Fat 9 g Calories from Fat 18 % Calories 436 Protein 11 g Sodium 282 mg DIETARY EXCHANGE: Starch 5 Fat 2