Keri's Bread Pudding

New Orleans Bread Pudding

Spread over a 13 x 9" glass pan:
    3 tbsp softened butter

Cut into 1/2" thick slices:
    1 1/4 lbs French bread (~1 1/2 - 2 loaves)

Arrange the slices almost upright in tightly spaced rows in the prepared pan.  Tuck in between the slices:
    1 cup raisins

Whisk until frothy:
    3 large eggs

Whisk in:
    4 cups whole milk
    2 cups sugar
    2 tbsp vanilla
    1 tsp ground cinnamon

Pour the liquid over the bread and let stand 1 hour, pressing down now and then with a spatula to wet the tops of the slices.

Preheat the oven to 375°F.

Bake the pudding until the top is puffed and lightly browned, about 1 hour.  Cool 30 min. then cut into squares and serve warm with ice cream and whiskey sauce.

Southern Whiskey Sauce

Melt over low heat in a small, heavy saucepan
    8 tbsp (1 stick) butter

Stir in:
    1 cup sugar
    1/4 cup bourbon or other whiskey
    2 tbsp water
    1/8 tsp nutmeg
    1/8 tsp salt

Cook, stirring, until sugar is dissolved and the mixture is blended.  Remove from heat.  Whisk until light and frothy:
    1 large egg

Vigorously whisk the egg into the liquor mixture.  Set the sauce over medium heat and stirring gently, bring to a simmer.  Cook until thickened, about 1 minute.  Serve warm or let cool and refrigerate up to 3 days.  Reheat over low heat, stirring.  If the sauce separates, remove from the heat and whisk in a little warm water.

*For a milder sauce, replace up to half the whiskey with water.