Bourbon Sauce

1. 1

   Cream the sugar and butter together very well in a medium bowl.

2. 2

   Then transfer to the top of a double boiler and cook slowly, whisking almost constantly, over simmering water, until the butter has melted and the sugar has dissolved.

3. 3

   Add the cream and keep whisking for another couple of minutes, until all is very hot.

4. 4

   Whisk a little of the sugar-cream mixture into the beaten egg, and then return it all to the double boiler, whisking like the devil as you do so (this prevents curdling).

5. 5

   When its all whipped in and has cooked for a couple of minutes longer, the sauce will be a translucent ivory-gold color, slightly thickened.

6. 6

   Remove from the heat, let cool slightly, and whisk in the bourbon.

7. 7

   Serve the sauce, still warm, over the bread pudding.

* Per serving · 4 servings · Values may vary.

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