INGREDIENTS:

For Pudding:

• 2 cups stale bread cubes (French bread is best)
  
• 4 cups milk, scalded
  
• 3/4 cup sugar
  
• 1 tablespoon butter
  
• 1/4 teaspoon salt
  
• 4 eggs, slightly beaten
  
• 1 teaspoon vanilla
  
• 1/2 to 1 cup coarsely chopped pecans (optional)

For Whiskey Sauce:

• 1/2 cup sugar
  
• 1/4 cup water
  
• 2 tablespoons butter
  
• 1 or 2 jiggers bourbon whiskey

TO PREPARE:

Soak bread in milk 5 minutes.  Add sugar, butter, salt, eggs, and vanilla.  Mix well.  Stir in pecans.  Pour into 1-1/2 quart baking dish.  Bake in pan of hot water for 1 hour at 350 degrees.

To make whiskey sauce, cook first three ingredients until dissolved.  Remove from heat and add whiskey.  Serve over bread pudding.  Best served warm.

SERVES: 4 - 5

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