Bread pudding and whiskey sauce? Anyone have a favorite recipe?

Also a lemon sauce recipe if you happen to have one...THANKS!Bread pudding and whiskey sauce? Anyone have a favorite recipe?
BREAD PUDDING... NEW ORLEANS STYLE





3 tablespoons butter, softened


1-1/2 to 2 loaves French bread, cut into 1/2-inch slices (about 1-1/4 pounds)


1 cup raisins


3 large eggs


4 cups whole milk


2 cups sugar


2 tablespoons vanilla extract


1 teaspoon ground cinnamon





Spread the butter over a 13 x 9 inch baking pan. Arrange the slices in the pan. Tightly spaced in rows (almost upright). Tuck the raisin in between the slices. In a large bowl whisk the eggs until light and frothy. Whisk in the milk, sugar, vanilla, and cinnamon.





Pour the egg mixture over the bread and let stand for 45-60 minutes, pressing the bread down every so often to wet the top of the slices. Preheat oven to 375 degrees.





Bake the pudding until the top is puffed and lightly browned, about 1 hour. Cover with Bourbon Sauce (recipe follows). Let cool on a rack for 45 minutes. Cut into squares and serve. Store leftover pudding in the refrigerator. Pudding can be reheated if desired.





Yield: 12-15 servings











BOURBON SAUCE





8 tablespoons butter (unsalted)


1 cup sugar


3 tablespoon bourbon (I use Makers Mark)


3 tablespoons water


1/4 teaspoon ground nutmeg


1/8 teaspoon salt





In a small saucepan over low heat, melt the butter. Using a wooden spoon, stir in the next 5 ingredients. Cook, stirring constantly until the sugar is dissolved and the mixture is well blended. Remove from heat.





Whisk the egg until light and frothy. Whisk the egg into the bourbon mixture. Whisk vigorously. Set the sauce over medium heat, stir gently bringing it to a simmer. Cool until thickened, about 1 minute.Bread pudding and whiskey sauce? Anyone have a favorite recipe?
I have a rich brandy sauce that is devine.





RICH BRADY SAUCE





陆 pint thin cream


2 egg yolks


1 dessertspoon Barbados sugar


1/8 pint good brandy





Mix all ingredients in a heatproof bowl, set basin over a saucepan of boiling water and whisk until mixture thickens.


Don鈥檛 let water touch bottom of bowl.





Or a chocolate rum sauce...





CHOCOLATE RUM SAUCE





3 oz dessert chocolate


戮 pint stock syrup (see below)


1 tsp vanilla extract


2 egg yolks beaten


Rum to taste





Grate chocolate into a metal bowl, set over very hot water. Stir until melted. (Never use a wooden spoon, always metal or plastic)


Add syrup gradually, stirring continually. When smooth, beat in egg yolks and rum.





STOCK SYRUP (SUGAR SYRUP)





Boil 2 lb sugar in 1 pint water to 220掳f skimming is needed. (Wet pastry brush, scrape sides of saucepan) Remove from heat allow to cool and store.





Hope this helps....
mmmmmI only have the Bread Pudding with Bourbon Sauce, can't give you my lemon.





BREAD PUDDING WITH BOURBON SAUCE





1 Lb. French Bread (stale)


3-1/4 cups milk


3 eggs


2 t vanilla


3/4 cup sugar


1/4 t cinnamon


1/4 c pecans


1/4 c raisins


Bourbon Sauce to follow


Tear bread into medium pieces,in seperate bowl add sugar, cinnamon, milk, eggs lightly beaten, vanilla in separate bowl, pour over bread. Place 1/2 mix in casserole, layer with pecans and raisins, top with rest of the mix, bake at 350 degrees for 30 min. or until lightly brown.





BOURBON SAUCE


1 c sugar


6 T butter, melted


1/2 c buttermilk


1 T or more Bourbon


1/2 t baking soda 1 T white corn syrup


1 t vanilla


In a sauce pan mix all ingredients, Bring to a boil for 1 minute. Serve warm over top of Bread Pudding.
BREAD PUDDING WITH WHISKEY SAUCE





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





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 at 350 degrees for 1 hour or until knife inserted into pudding comes out clean. Serve warm with Whiskey Sauce.





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.





BREAD PUDDING WITH LEMON SAUCE





Stale bread


1 c. sugar


1 tbsp. cinnamon


3 1/4 - 4 c. milk


6 eggs


2 tsp. vanilla


6 pats butter


1/2 tsp. salt


1/2 c. raisins (opt.)





Break enough bread into small pieces to fill a 9';x13'; baking dish; sprinkle sugar and cinnamon over bread. In separate bowl mix milk, eggs, vanilla and salt. Sprinkle raisins over bread, then pour milk mixture over bread until they can be seen around bread. Place butter on top. Bake 1 hour at 375 degrees. Serves 12.





LEMON SAUCE:





1/2 c. sugar


2 tsp. cornstarch


Dash of salt





Mix gradually and add 1 cup water. Cook over low heat, stirring constantly until thick and clear. Stir small amount hot mixture into 2 beaten egg yolks, return to hot mixture. Cook and stir 1 minute; remove from heat and add 2 teaspoons butter and 2 tablespoons lemon juice, pour over pudding.