10 to 12 slices day old raisin bread, crusts removed
1/2 c. butter, softened
4 eggs
1/2 c. sugar
2 c. eggnog or heavy cream

Preheat oven to 350°F. Butter a 9-inch square baking pan and set aside. Spread bread slices generously with softened butter and cut into squares. Scatter over bottom of pan. Beat eggs and sugar. Pour in eggnog while stirring and mix well.

Pour mixture into baking dish so that all the bread squares are covered. Place dish in larger ovenproof pan and surround it with hot water that reaches within 1/2-inch of the top of the inner pan. Reduce oven to 325°F and bake pudding for 45 minutes or until top is browned and pudding is still soft. Serve with sauce.

Jack Daniels Sauce:

1/2 tsp. cornstarch
1 c. heavy cream
2 to 3 tbsp. Jack Daniels whiskey
1/4 c. water
1 c. sugar
1 tbsp. butter

In a small bowl, dissolve cornstarch in water. In a medium saucepan, combine cream, sugar and butter. Bring to a boil over high heat and cook, stirring frequently, to dissolve sugar, about 3 minutes. Stir in cornstarch mixture and cook until sauce thickens slightly, about 3 minutes. Remove from heat and stir in whiskey. When you are ready to serve the bread pudding, heat sauce and pour over each serving. Enjoy!