New Orleans Bread Pudding with Whiskey Sauce

New Orleans Bread Pudding with Whiskey Sauce
MAKES ABOUT 8 SERVINGS

This is a bread pudding of the South. New Orleans restaurants
offer bread pudding with whiskey sauce. The best is tender and eggy,
served in a puddle of a buttery sauce flavored with whiskey.

1/2 pound stale bread (see Note)
4 cups milk
4 eggs
2 cups sugar
2 tablespoons vanilla
1 cup seedless raisins
2 apples, pared, cored, and sliced
1A cup butter
Whiskey Sauce (see following recipe)

Preheat oven to 350°F.
Crush bread into milk and mix well. Beat the eggs, and add to
the bread and milk, along with the sugar, vanilla, raisins, and apples.
Melt the butter and pour into a 21/2- to 3-quart shallow casserole dish.
Then pour in the pudding mixture. Bake 50 minutes, until the pudding
is set. Serve chilled or warm with Whiskey Sauce.

NOTE: Use a homemade-style bread; cardamom-flavored bread makes
a delicious bread pudding.

Whiskey Sauce
MAKES ABOUT 1 CUP
l/2 cup melted butter
1 cup sugar
1 egg
Whiskey to taste

Cream the butter and sugar in a double boiler. Add the egg and
stir rapidly so that egg doesn't curdle. When well mixed, allow to
cool. Add whiskey to taste.