Bread Pudding with Whiskey Sauce

1/2 loaf French Bread (crusty and not extremely Fresh)

1 Cup Milk

1 cup Heavy Cream

½ cup raisins (I used more) cube bread into small pieces. (you should have about 4 cups)

Combine bread, milk and raisins.  Let stand 15 minutes or until bread is softened, stirring often.

3 slightly beaten eggs

1 cup sugar

¼ cup butter melted

1 tablespoon vanilla

2 teaspoon ground cinnamon

Beat together eggs, sugar and melted butter, vanilla and cinnamon.  Stir into softened bread mixture until blended.  Turn into a buttered 8x8x2 inch baking dish.  ( I used minature muffin pans lightly sprayed.  If you use the minauture pans, check doneness after about 30 minutes depending on your oven). Bake at 350 degrees for 40 to 50 minutes or until a tooth pick inserted into center comes out clean. Serve warm with whiskey sauce.

Whiskey Sauce

In a small sauce pan melt ¼ cup butter.  Stir in ½ cup sugar, 1 egg yolk and 2 tablespoon water.  Cook and stir over medium-low heat for 5 to 6 minutes or until sugar dissolves and mixture thickens.  Remove from heat and stir in 2 tablespoons bourbon.  Makes 2/3 cup,