Bread pudding originated as a way to use up stale bread. Add a little whiskey sauce and it makes a dessert that's hard to beat.
10 to 12 oz. day-old French bread
1 1/2 sticks (3/4 cup) butter, divided
3 cups milk
3/4 Cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup raisins
3 eggs, lightly beaten
1 cup chopped pecans
1 1/2 cups powdered sugar
2 sticks (1 cup) butter
1/3 cup bourbon
The day before you make this, tear or cut the French bread up into pieces 1 to 2 inches square, place them in a large bowl and cover with a kitchen towel to allow them to dry out.
When you're ready to make the pudding, use 1/2 stick (1/4 cup) of the butter to grease the sides and bottom of a 9-by-13 inch baking pan. Preheat the oven to 350 degrees.
In a small saucepan, combine the remaining stick (1/2 cup) butter with the milk, sugar, vanilla, spices, and salt. Stir in raisins and cook over medium heat until the butter is melted and the milk is hot but not oiling. Pour the milk mixture over the bread in the bowl. Let sit until the bread is well-soaked and the mixture has cooled a bit, about 10 minutes. Then add the eggs and pecans and stir well.
Pour into the greased baking pan and bake for about an hour to an hour and 15 minutes, until the top is a golden brown. Remove from oven and allow to sit about 15 minutes while you make the whiskey sauce.
In a small saucepan, combine the powdered sugar and the butter and cook over medium heat until the butter has
melted, stirring frequently. Remove from heat.
In a separate bowl, lightly beat the egg and mix in a bit of the hot butter-sugar mixture to temper the egg.
Then gradually whisk the egg into the butter-sugar mixture in the saucepan. Stir in the bourbon. Sauce will thicken as it cools. Serve while the sauce is still warm.
Cut the breading pudding into squares, place on dessert plates and drizzle with whiskey sauce.
Source: Texas Ethnic Cuisine