Bread Pudding With Whiskey Sauce

An old farmer once told me this was the best bread pudding he's ever tasted. Maybe you'll agree.

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 2⁄3 cup raisins
• 2⁄3 cup brandy or 2⁄3 cup water
• 1⁄3 cup butter or 1⁄3 cup margarine, melted
• 11 -14  slices  dry bread
• 1 1⁄3 cups  packed brown sugar
• 1 1⁄3 teaspoons cinnamon
• 1⁄3 teaspoon allspice
• 4  eggs
• 1⁄3 teaspoon salt
• 1 1⁄3 teaspoons vanilla
• 4  cups milk, scald & cooled
• 2  egg yolks, beaten
• 1  cup powdered sugar
• 1⁄2 cup butter
• 1⁄2 cup  whiskey
• 1  teaspoon vanilla extract

Directions

1. Cover raisins with brandy or water and set aside.
2. Break up bread, toss with 1/3 cup melted butter.
3. Combine brown sugar, cinnamon, allspice.
4. Reserve 3 tablespoons of the sugar mixture for topping, toss the remaining sugar mixture together with the bread.
5. Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
6. Drain raisins, place 1/2 raisins over bread crumbs.
7. Repeat layers.
8. Combine 4 eggs, 1/3 teaspoons salt, and 1 1/3 teaspoons vanilla in a bowl. Beat for one minute.
9. Slowly add the milk to the egg mixture, stirring. Then pour over the bread in the dish.
10. Let stand for 5 minutes or longer to let the bread soak up the juices.
11. Sprinkle reserved sugar mix on top. and bake at 325F for 45 to 50 minutes.
12. SAUCE: Cream 1/2 cup butter and 1 cup powdered sugar over medium heat until all butter is absorbed.
13. Remove from heat and blend in egg yolks and vanilla.
14. Pour in whiskey while stirring constantly.
15. Let the sauce cool. It will thicken as it cools. Then spoon over the warm bread pudding.