Whiskey Sauce	Bake for 1 hour and serve warm

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Bread Pudding with Whiskey Sauce

Source: St. Louis Post-Dispatch, March 8, 1999; Soulard's Cookbook, 1999

Yield: 6 to 8 servings

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Ingredients

• 3 eggs

• 1 cup sugar

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 2 tsp vanilla

• 2 to 2 1/2 cups whole milk

• 4 medium peaches, peeled and sliced

• 4 medium apples, peeled and sliced

• 6 cups 1/2-inch cubes day-old bread (preferably French or Italian)

• 6 Tbsp (3/4 stick) butter, cut into small pieces

• Whiskey Sauce (see recipe)

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Preparation

In a large mixing bowl add eggs, sugar, cinnamon, nutmeg, vanilla and milk. Mix until well combined. Add peaches and apples, then bread. Toss to make sure all bread has been mixed well in the liquid.

Pour mixture into a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. Top with butter.

Bake for 1 hour at 350 degrees or until pudding is bubbly and the top is golden brown.

Serve warm and top with whiskey sauce.

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Whiskey Sauce

• 1 cup whiskey

• 1 lb butter

• 2 cups sugar

Melt butter in a saucepan over medium heat. Whisk in whiskey and sugar. Cook over low heat 5 to 8 minutes, until sugar dissolves and sauce is hot.