For Southern Whiskey Sauce: Melt butter over low heat in a small, heavy saucepan. Stir in sugar, whiskey, water, nutmeg and salt, using heatproof rubber spatula or wooden spoon. Cook, stirring, until the sugar is dissolved and the mixture is blended. Remove from the heat. Whisk egg until light and frothy. Vigorously whisk the egg into the liquor mixture. Set the sauce over medium heat and, stirring gently, bring to a simmer. Cook until thickened, about 1 minute. The sauce will not curdle. Serve at once, set aside at room temperature for up to 8 hours, or let cool, then cover and refrigerate for up to 3 days. Reheat over low heat, stirring; if the sauce separates, remove from heat and whisk in a little warm water.

For the bread pudding: Spread butter over a 13x9 inch baking pan, preferably glass. Cut bread into 1/2" thick slices. Arrange the slices almost upright in tightly spaced rows in the prepared pan. Tuck raisins between the slices. Whisk eggs until frothy. Whisk in milk, sugar, vanilla and cinnamon. Pour the liquid over the bread and let stand for 1 hour, pressing down now and then with a spatula to wet the tops of the slices. Preheat the oven to 375 degrees. Bake the pudding untill the top is puffy and lightly browned, about 1 hour. Cover with Southern Whiskey Sauce. Let cool on a rack for 30 to 60 minutes, then cut into squares and serve. Leftover sauced pudding will keep for several days in the refrigerator and can be reheated in a 300 degree oven for 15 minutes.

Reg 2 Shared By Jill Proehl, St. Louis, Mo -jpxtwo@swbell. Net

This sauce is sumptuous spooned over plain or chocolate bread puddings, apple puddings, or any cake made with fruits or nuts. For a milder sauce, replace up to half of the spirits with water; for a very potent sauce, replace the water with additional sauce.