MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Bread Pudding and Whiskey Sauce
  Categories: Desserts
       Yield: 1 servings
   1 1/3 c  Raisins
     2/3 c  Bourbon (approx.)
      11 oz French bread loaf
       6 c  Milk
       5    Eggs
       2 c  Sugar
       6 tb Unsalted butter
       2 ts Vanilla
     1/2 c  Unsalted butter
       1 c  Sugar
       2    Eggs
     1/3 c  Bourbon
   This is a classic New Orleans dessert and a favorite of
   many. There are numerous versions - almost every good
   Creole cook has her own. My wife developed this one after
   many years of experimenting. I do NOT think that you will
   be disappointed! This recipe will serve ten to twelve
   people - with seconds.
   Cover the raisins with the bourbon and let them soak
   overnight. Cube the bread in about 5/8 inch cubes. You will
   need 8 to 9 cups. In a large bowl combine bread and milk
   and let stand at room temperature until bread is very soft.
   In another bowl beat 5 eggs and 2 cups sugar and 3 Tbsp.
   melted butter. Stir this into the bread mixture. Drain
   raisins, reserving bourbon for sauce. Add raisins and
   vanilla to the bread mixture and stir well until mixed.
   Melt remaining 3 Tbsp. butter in a 9 x13 pan. Pour the
   pudding into the pan. Bake in a 350 degree oven until
   puffed and golden brown. This should take about 1 1/2 hours.
   For the sauce, cream 1/2 cup butter and 1 cup sugar. Beat
   in 2 eggs, one at a time. Transfer to the top of a double
   boiler set over simmering water. Stir in about 1/3 cup
   bourbon whiskey and additional if required. You might want
   to experiment with the amount. Cook the sauce, stirring,
   until it is thickened slightly. Serve warm sauce over warm
   bread pudding.
   Note - we have found both pudding and sauce can be frozen.
   Adjust bourbon, which should be a very good straight
   bourbon, to your taste. We use LOTS! Jack Daniels is NOT a
   bourbon and, IMHO, is not a good choice. We use