Mom's Award-Winning Bread Pudding Bon Ton

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Katie Sanwick

BREAD PUDDING

1 loaf of good quality French Bread.

1 quart milk

3 eggs, lightly beaten

2 cups sugar

2 tablespoons vanilla

1 cup raisins

3 tablespoons margarine or butter, melted

WHISKEY BON TON SAUCE

1 cup sugar

½ cup (1 stick) butter

1 egg, well beaten

Whiskey To Taste

Crumble bread and the crust in large chunks and soak in the milk. Crush with your hands in the milk until it's well mixed. Add your eggs, sugar, vanilla and raisins. Stir well. Pour melted margarine or butter in the bottom of a baking pan.

Set the baking pan inside a larger pan, and fill that outer pan with boiling water up to the half way mark on the bread pudding pan.

Bake the two pans at 325 degrees about 1 hour or until a knife comes out pretty clean -- but it is custard so it won't come out totally dry. You should have some brown bits and the crusts should be poking out in places. Allow it to to cool, and cut into large cube serving portions.

Top with Whiskey Bon Ton Sauce right before serving each piece, and, place each piece under the broiler so it bubbles and gets hot.

subheading: Whiskey Bon Ton Sauce:

Cook the sugar and butter in top of a double boiler over simmering water until butter melts and the sugar is dissolved. Add the beaten egg, whipping very fast so egg does not curdle. Allow to cool slightly, add whiskey and taste until you like the flavor.

Keep it separate and add it on each serving, and then broil it, when you serve it. Don't soak the pudding, in other words. Gets too wet.

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