2 c. milk
4 c. day-old French bread cubes (1/2 inch pieces)
1/4 c. butter, melted
1/2 c. granulated sugar
2 eggs, slightly beaten
1/4 tsp. salt
1/2 c. raisins
1 tsp. ground cinnamon
Whiskey Sauce (recipe follows)

Scald milk. Put bread cubes in a large bowl; pour milk over bread cubes. Cool. Add butter, sugar, eggs, salt, raisins and cinnamon; mix well. Pour into a greased 1 1/2 quart casserole dish. Put casserole in a pan of hot water (1 inch deep). Bake in a 350 degree F. oven 1 hour, or until knife inserted into pudding comes out clean. Serve warm with Whiskey Sauce. 6 to 8 servings.

WHISKEY SAUCE:

1/2 c. butter
1 c. granulated sugar
1 egg, beaten
1/4 c. whiskey

Cook butter and sugar in a double boiler until mixture is thick and sugar is dissolved. Add spoonful of mixture to egg, then stir egg into butter-sugar mixture. Cool slightly; add whiskey. Serve hot or cold over Bread Pudding. 3/4 cup.