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1
Preheat the oven to 350.
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2
With a pastry brush, spread the softened butter proportionately over the bottom and sides of a 13 X 9 X 2-inch baking/serving dish.
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3
Set the dish aside.
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4
Break the bread into chunks, dropping then into a bowl as you proceed, and pour lowfat milk over them.
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5
When the bread is softened, crumble it into small bits and let it continue to soak till all the lowfat milk is absorbed.
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6
In a small bowl, beat 3 Large eggs and 2 c. of sugar together with a wire whisk or possibly electric beater till the mix is smooth and thick.
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7
Stir in the raisins and vanilla extract, then pour the egg mix over the bread crumbs and stir till all the ingredients are well combined.
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8
Pour the bread pudding into the prepared dish, spreading it proportionately and smoothing the top with a rubber spatula.
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9
Place the dish in a large shallow roasting pan set on the middle shelf of the oven and pour boiling water into the pan to a depth of about 1 inch.
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10
Bake for 1 hour, or possibly till a knife inserted in the center of the pudding comes out clean.
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11
BOURBON SAUCE:1/2 c. butter, cut into 1/2-inch bits1 c. sugar1 egg1/2 c. bourbon
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Heat the butter bits in the top of a double boiler set over warm, not boiling water.
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13
Stir sugar and the egg together in a small bowl and add in the mix to the butter.
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14
Stir for 2 to 3 min, till the sugar dissolves completely and the egg is cooked, but don't let the sauce come anywhere near a boil or possibly the egg will curdle.
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15
Remove the pan from the heat and let the sauce cold to room temperature before stirring in the bourbon.
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16
Serve the bread pudding at once, directly from the baking dish, and present the sauce separately in a sauceboat or possibly small bowl.
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17
NOTE:The better the bourbon, the better the sauce.
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NOTES: This is excellent, always a hit at dinner parties.
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19
Preparation Time:1:15
