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BREAD PUDDING WITH WHISKEY SAUCE

From The Gumbo Shop, New Orleans - Modified and drink tested by Mrs. Evil.

2 cups milk
1/2 stick butter
1 qt. cubed day-old French bread
1/2 cup cubed pineapple
1/2 cup raisins.
1/2 cup sugar
1/4 tsp. salt.
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs beaten
1 tsp. vanilla

Combine milk and butter in a saucepan and heat until butter is melted. In a large mixing bowl, combine bread, pineapple and raisins. Add milk and butter. Mix and let stand several minutes to let bread absorb liquid . Combine sugar, salt and spices. Add the beaten eggs and vanilla and mix well. Pour over bread-milk mixture and stir until well mixed. Pour into a well greased 1 1/2 quart baking dish or 8-inch black iron skillet. Bake at 350 degrees F. for 40 minutes. Serve warm with whiskey sauce.

WHISKEY SAUCE

1/2 stick butter, softened
2 cups powdered sugar
1/4 cup (2 shots) Bourbon or Rye Whiskey
Cream together butter and powdered sugar. Slowly stir in Bourbon. Pour over the pudding.

Serve.

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