INGREDIENTS AND DIRECTIONS:

2 tbsp. butter, softened
1 (12 oz.) loaf dry-old French or Italian type white bread
1 qt. milk
3 eggs
2 c. sugar
1/2 c. seedless raisins
2 tbsp. vanilla

Preheat the oven to 350 degrees. With a pastry brush, spread the softened butter evenly over the bottom and sides of a 13 x 9 x 2 inch baking dish.

Break the bread into chunks, dropping them into a bowl as you proceed, and pour milk over them. When the bread is softened crumble it into small bits and let it continue to soak until all the milk is absorbed.

In a small bowl, beat 3 eggs and 2 cups of sugar together with a wire whisk until the mixture is smooth and thick. Stir in the raisins and vanilla, then pour the egg mixture over the bread crumbs and stir until all ingredients are well combined.

Pour the bread pudding into the buttered dish, spreading it evenly and smoothing the top with a rubber spatula. Place the dish in a large shallow roasting pan set on the middle shelf of the oven and pour boiling water into the pan to a depth of about 1 inch. Bake 1 hour or until a knife inserted in the center comes out clean.

SAUCE:

8 tbsp. butter, cut into 1/2 inch bits
1/2 c. bourbon
1 c. sugar
1 egg

Prepare the sauce in the following fashion:

Melt the butter bits in the top of a double boiler set over hot, not boiling water. Stir 1 cup sugar and 1 egg together in a small bowl and add the mixture to the butter. Stir for 2 or 3 minutes, until the sugar dissolves completely and the egg is cooked, but do not let the sauce come anywhere near a boil or the egg will curdle. Remove the pan from the heat and let the sauce cool to room temperature before stirring in the bourbon.

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