3 egg yolks
1/4 c. sugar
1/4 c. dry white wine
1/2 c. praline liqueur

Whisk egg yolks and sugar until creamy in double boiler of simmering water, about 3-5 minutes. Set aside.

In a saute pan over medium-high heat, combine wine and liqueur. Bring to slow boil, and, whisking constantly, add into egg mixture. Return to double boiler and continue to whip until mixture doubles in volume. Remove from heat and continue to whisk one to two minutes. Serve over bread pudding.