1 loaf French bread
2 qts. lowfat milk
4 eggs
2 c. sugar
2 tbsp. vanilla extract
1/4 lb. unsalted butter, melted
1 1/2 c. dark raisins
Whiskey Sauce

Soak French bread in milk; crush with hands until well mixed and crumbled. Beat eggs in separate bowl; gradually add sugar, vanilla and raisins. Stir well. Pour butter in bottom of shallow 3 quart baking pan. Add egg mixture to bread-milk combination and blend together until bread is completely soaked.

Pour into baking pan, allowing butter to rise to the top. Bake at 325 degrees for 1 hour or until pudding is firm and slightly golden. Let cool. When ready to serve, cut into cubes. Place in individual dessert dishes. Cover with Whiskey Sauce. The dessert could be passed under a broiler and served piping hot with the sauce bubbly. Makes 6 servings.

WHISKEY SAUCE:

1/4 lb. unsalted butter
1 c. sugar
1/4 c. boiling water
1 egg
1/4 c. whiskey

In top of double boiler, cream butter and sugar together. Beat in boiling water. Cook, stirring constantly, over hot water until sugar is dissolved. Beat egg and pour into mixture slowly, stirring continually so that egg doesn't curdle. Stir for 2-3 minutes. Let cool. Add whiskey. Sauce must be served warm. Makes 2 cups.