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1
Preheat oven to 350 degrees F.
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2
Break bread into small pieces into an 8 inch square baking pan.
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3
Drizzle melted butter or margarine over bread.
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If desired, sprinkle with raisins.
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5
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
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Beat until well mixed.
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Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
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8
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
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9
Serve warm with Vanilla Ice Cream, French Vanilla Cool Whip, Vanilla Sauce, or Bourbon Sauce.
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10
Vanilla sauce: While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan.
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Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla.
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Serve warm over bread pudding.
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13
Bourbon Sauce: Ingredients 1 1/2 cups heavy cream 1 cup half-and-half 2 teaspoons pure vanilla extract 1/4 cup sugar 1 tablespoon cornstarch 3 tablespoons Kentucky bourbon whisky Directions 1.
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14
Heat the cream, half-and-half, vanilla and sugar in a heavy saucepan over high heat, whisking constantly, for 3 minutes.
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15
Stir the cornstarch into the bourbon to dissolve.
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16
2.
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When bubbles form around the edges of the cream, whisk in the bourbon mixture.
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As the cream bubbles up, remove the pot from the heat and continue whisking vigorously until well blended and slightly thickened.
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Place the mixture over low heat and simmer for 1 minute.
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20
Serve immediately with the Bread Pudding, or store refrigerated in an airtight container for up to 24 hours.
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21
NOTE: This sauce is not meant to be thick, but fairly thin.
