Here is a bread pudding with whiskey sauce from my friend Marsha, which is sure to be a crowd pleaser.

Bread Pudding

• 2 cups milk
• 3 eggs, beaten
• 1/3 cup sugar
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 4 slices white bread, without crust
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 cup raisins, optional

Heat milk over low heat until hot, but not boiling. In a bowl, combine eggs, sugar and salt; stir well. Gradually stir about 1/4 of the hot milk into the egg mixture and stir in. Add remaining milk, stirring constantly. Stir in vanilla.

Tear bread slices into pieces and place in buttered 2-quart baking dish (sprinkle raisins over bread, if desired). Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture. Bake, uncovered, at 300 degrees for about 50 minutes, or until a knife inserted in the center comes out clean. Serve warm with sauce, if desired.

Whiskey Sauce

• 4 tbsps. butter, softened
• 1/2 cup sugar
• 1 egg, beaten
• 1 ounce whiskey, bourbon or brandy or a little more if you wish

Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, bourbon or brandy. Spoon warm sauce over pudding and serve.