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BREAD PUDDING WITH BOURBON SAUCE 
1 loaf French bread
1 qt. milk
3 eggs
1 1/2 c. sugar
2 tbsp. vanilla
1 c. raisins
3 tbsp. butter

SAUCE:

1 stick butter
1 c. sugar
1 egg, beaten
1 jigger whiskey or to taste

PUDDING: Break bread into small pieces, add to milk in bowl, and soak. Use hands to crush bread and mix well. Add eggs, sugar, vanilla, and raisin; stir well. Grease pan or dish with butter. Pour in pudding and bake 45 minutes at 350 degrees or until very firm. Let cool. Make holes in cooled pudding (I use chop stick). Pour on hot sauce and serve.

SAUCE: Put sugar and butter in double boiler. Cook until well dissolved. Add well beaten egg and whip rapidly so egg doesn't curdle. Cool slightly; add whiskey and pour over pudding and serve hot.

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