Bread Pudding with Whiskey Cream Sauce

PREP TIME: 10 MINUTES TOTAL TIME: 55 MINUTES MAKES ABOUT 12 SERVINGS

Directions for the cake:

1. Preheat the oven to 350°F. Lightly butter an 8-x-11-inch baking pan with a rack in the middle.

1. In a large bowl, whisk together the milk, sugar, and eggs until smooth. Slowly whisk in the butter, vanilla, cinnamon, and nutmeg. If you like the flavor of nutmeg, you can add a few more shakes.

1. Tear a bun into approximately 1-inch pieces and add to the wet mixture. Repeat, using half of the buns.

1. Mash the buns with a spoon into the wet mixture until moistened. Tear the remaining buns and add to the mixture. Mash until combined, but don’t mash them so much that the mixture turns to mush. The bread should be completely moistened with some bun pieces still retaining most of their shape. Add more cinnamon or nutmeg, if desired. Scrape the mixture into the baking pan.

1. Bake for about 45 minutes, or until the pudding is sponge-like and springs back when touched in the middle. Feel free to make a judgment call on the baking time. You don’t want it to bake completely through like a cake; re- member it’s bread pudding. You can err on the side of not cooking the pudding quite as long, because it will set up a little more after it cools.

1. Drizzle or drench with Whiskey Cream Sauce. Serve warm or at room temperature.

Directions for the sauce:

1. Combine all the ingredients in a medium saucepan. Bring to a boil and boil for 1 minute. Serve warm.

1. TIP: If you like the whiskey taste, do not bring the sauce to a boil. Instead, simply allow the mixture to warm through and serve.

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