Bread Pudding with Raisins and Whiskey Sauce

Good Stuff :)

 

 

 

3 cups French bread cubes 

2/3 cup sugar  

1/4 cup margarine or butter 

2 eggs  

1 cup whipping cream  

 3 tablespoons raisins  

 2 teaspoons vanilla  

3/4 cup sugar  

2 teaspoons cornstarch  

    dash ground cinnamon or nutmeg 

3/4 cup whipping cream  

1-2 tablespoons bourbon whiskey 

Arrange bread cubes in a single layer in a 2 quart square baking dish  or 10" round baking dish. Beat the 2/3 cup sugar and margarine or butter until creamy. Add eggs; beat until fluffy. Stir in 1 cup whipping cream, raisins and vanilla. Pour over bread cubes. Place baking dish in a larger baking pan on the oven rack. Pour boiling water into larger pan around dish to a depth of 1". Bake at 325° for 40-50 minutes or until a knife inserted  near the center comes out clean. Remove dish from hot water. Cool slightly.meanwhile for sauce in a small saucepan combine the 3/4 cup sugar, cornstarch and cinnamon. Stir in the 3/4 cup whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in bourbon. Serve warm bread pudding with the whiskey auce. Store any remaining sauce in a covered container in refrigerator. Reheat over low heat stirring occasionally.