Bread Pudding W/ Whiskey Sauce

I've loved Bread Pudding since I was a little boy! I don't believe there's such a thing as BAD Bread Pudding, but I DO believe this is perhaps the BEST I've ever had...hope it's yours, too! This is VERY rich & is best served warm w/ warm sauce. I suppose you could substitute vanilla or almond extract for the whiskey, but I've never done it.

• Ready In: 1 hr 20 mins
• Serves: 6-8
• Yields: 1 pan

Ingredients

• For the pudding

• 1  small  loaf  French bread
• 2  cups milk
• 1⁄2 cup dates, chopped
• 3  eggs
• 1  cup sugar
• 1⁄4 cup butter
• 1  tablespoon vanilla
• 2  teaspoons cinnamon

• For the sauce

• 1⁄4 cup butter, melted
• 1⁄2 cup sugar
• 1  egg yolk
• 2  tablespoons water
• 2  tablespoons  whiskey (I prefer Jack Daniel's)

Directions

1. For the pudding:.
2. Preheat oven to 350°.
3. Tear the french bread into small pieces, a little bigger than a quarter, into a large bowl.
4. Combine the chopped dates & the milk with the bread & let stand for 15 minutes, stirring often.
5. Beat together the remaining ingredients until well blended & gently stir into the bread mixture, until well blended.
6. Put into a lightly greased 9 X 9 pan.
7. Bake for 40-50 minutes or until a knife, inserted into the center, comes out clean.
8. For the whiskey sauce:.
9. Melt the butter in a small saucepan.
10. Stir in the sugar, egg yolk & water.
11. Stir constantly on medium heat until sugar is dissolved & sauce has thickened.
12. Remove from heat & stir in the whiskey.
13. ENJOY!