Betty Crocker's Bread Pudding With Whiskey Sauce

Don't let day-old bread go to waste. In addition to white bread, try whole wheat, cinnamon-raisin, egg bread or other flavors of bread that appeal to you. For a family dessert, instead of the whiskey sauce, serve warm caramel sauce to drizzle over each warm, gooey serving. This recipe is from a new cookbook that I just bought called "Betty Crocker Country Favorites."

• Ready In: 55 mins
• Serves: 8
• Yields: 1 8 x 8 inch pan

Ingredients

• FOR THE BREAD PUDDING

• 2  cups milk
• 1⁄4 cup butter (or margarine)
• 1⁄2 cup sugar
• 1  teaspoon ground cinnamon (or nutmeg)
• 1⁄4 teaspoon salt
• 2  eggs, slightly beaten
• 6  cups  dry bread cubes (about 8 slices bread)
• 1⁄2 cup raisins (optional)

• FOR THE WHISKEY SAUCE

• 1  cup brown sugar, packed
• 1⁄2 cup butter (or margarine)
• 3  tablespoons Bourbon (or 4 tablespoons bourbon or you can use 2 teaspoons brandy extract)

Directions

1. Heat oven to 350 degrees.
2. Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot.
3. Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins, if using. Stir in milk mixture.
4. Pour into ungreased 1 1/2-quart casserole or 8-inch square baking dish. Place casserole in rectangular 13 x 9 x 2-inch pan. Pour boiling water into rectangular pan until 1 inch deep.
5. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
6. To make the whiskey sauce: Heat all ingredients to boiling in heavy 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Can be served warm or cold.
7. Serve sauce over warm bread pudding. Refrigerate any remaining dessert.