• 1 loaf French bread, cut into 1 inch cubes (16 oz.)
• 4 cups milk
• 3 large eggs, beaten
• 2 cups sugar
• 1 cup raisins
• 3 tablespoons butter
• 2 tablespoons pure vanilla extract

• ¹⁄₂ cup butter, softened
• 1 cup sugar
• 1 large egg, well beaten
• 2 tablespoons Bourbon

Directions:

Bread Pudding:

1. Preheat over to 325 degrees.
2. Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
3. Add eggs, sugar, raisins, butter and vanilla; stir well.
4. Spoon mixture into a greased 3 quart casserole.
5. Bake, uncovered, for 1 hour or until firm.
6. Cool in pan at least 20 minutes before serving.
7. Spoon into individual serving bowls; serve with Bourbon Sauce.

Bourbon Sauce:

1. Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
2. Add egg, stirring briskly with a wire whisk until well blended.
3. Cook over medium heat 1 minute.
4. Remove from heat, cool slightly; stir in bourbon.