Prep 10 mins
Cook 15 mins
Knock your socks off good!
- Cream the butter and sugar.
- Beat in 2 eggs, one at a time.
- Transfer to the top of a double boiler set over steaming water.
- Stir in about 1/3 cup bourbon whiskey.
- Cook the sauce, stirring until it is thickened slightly.
- Serve warm sauce over warm bread pudding.