Bourbon Sauce: 1/2 cup (1 stick) butter, melted 1 cup sugar 1 egg 1 cup Kentucky bourbon whiskey (or Scotch)
Bread Pudding: 1 loaf bread, at least a day old, cut into 1-inch squares (about 6-7 cups) 1 qt milk 3 eggs, lightly beaten 2 cups sugar 2 Tbsp vanilla 1 cup raisins, soaked in 1/4 cup bourbon for a few hours (or Scotch) 1/4 teaspoon nutmeg 1/4 to 1/2 teaspoon cinnamon
Preheat oven to 350°F. In a large bowl soak the bread in the milk until absorbed.
In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture with the raisins.
Butter generously bottom and sides of a 9×13 inch baking pan. Pour in the bread mix and bake for 35-45 minutes or until set and the edges start getting a bit brown.
While bread pudding is baking, melt butter in a saucepan; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens a little bit. Whisk in bourbon to taste. Remove from heat. Whisk before serving.
Serve with sauce on the side or drizzle on top to let the sauce soak the bread pudding.
Always use caution when working around the kitchen, stove and cutlery.