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              Bread Pudding With Bourbon

French bread , broken into very small pieces (about 6 cups)
1 stick  butter, melted
8 eggs
3/4 cups sugar
3/4 cup brown sugar, firmly packed
1 can (6 ounce) evaporated milk
1 1/2 teaspoon vanilla
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
3/4 cup chopped pecans

Mix all ingredients together in large bowl. Pour into a greased glass baking dish. Cook at 350 degrees for 45 minutes to 1 hour or until top is golden brown and springs back when touched.

Bourbon Sauce
3/4 cup brown sugar, firmly packed
1 cup half and half
3 tablespoons unsalted butter
1 egg, beaten
2 ounces bourbon

In a saucepan over medium heat, melt butter. Add sugar and half and half and whisk until blended. Add a little of the mixture to the beaten egg to temper it, then add the egg and whisk for about 1 minute. Remove pot from heat and add bourbon. Return to heat and whisk until sauce is of desired consistency.

Spoon sauce over pudding in bowls and serve warm with good quality vanilla ice

      Bread Pudding

4 slices bread - lightly toasted
2 Tbls. butter OR margarine - softened
1/3 cup brown sugar - packed
1/2 tsp. ground cinnamon
3 eggs - slightly beaten
1/3 cup sugar
1 tsp. vanilla
1 pinch salt
2 1/2 cups milk - low fat okay

Spread butter onto toast.
-Combine cinnamon and brown sugar and sprinkle over butter.
-Place each slice of toast into a custard cup.
-Beat together eggs, sugar, vanilla, salt, and milk.
-Pour mixture over toast in custard cups.
-Place custard cups in 9" X 9" X 2" baking dish.
-Fill baking dish with water, almost to top of custard cups.
-Bake in 325 degree oven for 65-70 minutes, or until knife comes out clean when inserted into the center of custard cup.

A Cynic: A man who knows the price of everything and the value of nothing.