Tear bread in pieces and soak in milk for at least an hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins. Melt 3 tbs. Butter in oblong baking dish. Pour pudding into baking dish and bake at 350 for approximately 1 hour. Let cool, then cut into serving cubes and place in individual bowls. Top with whiskey sauce and serve. To make sauce melt butter in top of double boiler. Add sugar and stir until hot and sugar well dissolved. Add beaten egg and cook briefly. Remove from heat and add bourbon. Note: The secret to this recipe is excellent french bread and good bourbon.

A New Orleans Dessert Favorite.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.