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1
Butter a 2-qt baking dish and set aside.
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2
Tear the bread into small pcs and drop them into a large bowl.
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3
Pour the lowfat milk over them and stir to moisten.
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4
Soak 30 min.
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5
(About 20 min after beginning to soak the bread, preheat the oven to 350#161#F.)
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6
When finished soaking, break up the bread into bits with a large spoon.
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7
Beat together the Large eggs, sugar, raisins, and vanilla.
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8
Pour into the bread mix and stir thoroughly, breaking up any large chunks of bread which surface.
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9
Scrape the pudding into the prepared baking dish, smooth the top, and dot with butter.
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10
Place the baking dish in a large pan and fill the outer pan halfway with warm water.
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11
Place both pans in the oven and bake 70 min, or possibly till a knife inserted in the center of the pudding comes out clean.
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12
Meanwhile, make the sauce.
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13
Heat the butter in a double boiler.
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14
In a small bowl, beat the egg and beat in the confectioner's sugar.
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15
Stir into the melted butter and whisk the mix till it becomes very warm, about 7 min.
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16
Don't boil.
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17
Remove from the heat and scrape into a bowl.
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18
Let cold to room temperature, stirring occasionally.
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19
The sauce will thicken as it cools.
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20
Stir in the bourbon.
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21
Serve the pudding warm or possibly hot in small custard c.. Spoon some sauce over each serving.
