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BREAD PUDDING WITH WHISKEY SAUCE 
10 slices day old bread, broken in pieces
4 c. milk, scalded
1 c. cream
4 eggs
1 c. sugar
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. butter, melted
1/2 c. seedless raisins

Combine bread, milk, and cream; set aside. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon, and nutmeg. Stir in butter and raisins. Pour into buttered 2 quart baking dish; set in a pan of warm water about 1 inch deep. Bake in a 350 degree oven for 1 hour or until knife inserted in center comes out clean. Yields: 8 servings.

WHISKEY SAUCE:

3 egg yolks
1 c. sugar
1 tsp. vanilla
1 1/2 c. milk
1 tbsp. cornstarch
1/4 c. water
1 1/2 oz. brandy

In a saucepan slightly beat egg yolks, then add the next 3 ingredients; blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Spoon over Bread Pudding when cooled.
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