Bread Pudding with Bourbon Sauce

Bread pudding can be found in many forms around the Southern states, many using rum or caramel sauce to soak and sweeten the bread. Not here. This recipe employs – what else? – Kentucky bourbon to give it an extra kick in the pants.
1 cup raisins
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups milk
2 tablespoons butter
3 eggs
3/4 cup brown sugar
4 slices bread
For Bourbon Sauce:
1 beaten egg
1 cup sugar
1/2 cup butter
3 tablespoons water
Bourbon to taste
In top of double-boiler over hot water, add brown sugar. Butter bread slices, dice into cubes and sprinkle over sugar. Add raisins. Beat eggs with milk; stir in vanilla and salt. Pour over bread but do not stir. Cook over simmering water for 1 hour.
To make sauce, combine 1/2 cup butter, 1 cup sugar and 3 tablespoons water in a saucepan. Heat until sugar dissolves. Beat together 1 egg and sugar mixture, adding small amounts of mixture at a time. Return egg mixture to hot saucepan, stirring constantly. Add bourbon to taste and serve over warm bread pudding.
Serves 4.
Recipe provided by:
Derby Entertaining Traditional Kentucky Recipes

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