Bread Pudding with Bourbon Sauce

Ingredients

Bread Pudding

• 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

Bourbon Sauce

• 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

Directions

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• 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 13×9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• 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.