Bread Pudding with Whiskey Sauce
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INGREDIENTS 6 eggs
1 cup sugar
1 pint half-and-half
1/4 teaspoon salt6 dinner rolls, torn into small pieces
SAUCE
1-1/2 cups sugar
1 (5-ounce) can evaporated milk
4 tablespoons butter
1 egg, beaten
3 tablespoons whiskeyBeat eggs well; add next 4 ingredients and blend together well. Fold torn rolls into egg mixture. Pour custard mixture into ungreased 3-quart baking dish and bake for 1 hour at 350 degrees.
NOTE - Do not start baking more than 1-1/2 hours before serving.
While pudding is baking make the sauce. Combine all the ingredients except whiskey in top of a double boiler. Place over boiling water and cook, stirring well, until thick. Key warm until serving time. DO NOT add whiskey until just before serving. Spoon the sauce over the bread pudding and serve.
NOTE - This one is really easy to make. Go to your local supermarket or bakery and buy day-old rolls for this one.