Dessert Bread Pudding
(serves 8 - 12)
Combine and soak for about an hour:
1 loaf stale French bread - cut into small cubes
1 qt milk
 
Cream together:
1/2 c butter
1 c sugar (can be part brown sugar)
 
Add, and beat until fluffy:
4 eggs (add one at a time)
2 t vanilla extract
 
Add the soaked bread and:
1/4 c whiskey
 
Pour into well-buttered baking dish.
Bake at 375 for a little over an hour - or until set.
Serve warm, with hard sauce ladled over it.
Notes & Variations:
  1. It's best to cut the bread into cubes before it gets too hard.  But let it dry out thoroughly before adding the liquids.
  2. You can soak raisins, dried cranberries, or other dried fruit in the whiskey and add them into the bread pudding.
  3. You can also use fresh fruit, like firm bananas, pears, or cherries.
  4. See also Savory Bread Pudding.

Hard Sauce
Cream together:
1/2 c butter
1/2 c white sugar
 
Put it in a double boiler over medium heat and add, whisking constantly:
3/4 c whiskey
2 large eggs
Beat occasionally until set.
Decant into a small pitcher.
Notes & Variations:
  1. Hard sauce can curdle easily if cooked too quickly.  Keep the heat at a medium level and be patient.