Bread Pudding with Southern Bourbon Sauce

3 c stale French bread cut into ¾ inch cubes

2 c milk

2 eggs

1 c sugar

1 T vanilla

½ tsp cinnamon

¼ tsp nutmeg

4 T butter melted and cooled

½ c sultana raisins

Preheat oven to 350. Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk. With electric mixer on high in separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins. Add the soaked bread crumbs into the egg mixture and stir well. Let stand for 10 minutes. Transfer the mixture into a greased baking dish. Bake until firm or until knife comes out clean, about 45-50 minutes.

Bourbon Sauce

2 egg yolks

1 stick butter

1 c sugar

1/3 c bourbon whiskey, to taste

Beat egg until thicken then add rest except bourbon. Beat well then stir in bourbon by hand. Serve sauce separately.