Title: Bread pudding with whiskey sauce #4
 Categories: Dessert
      Yield: 8 Servings
 
      4 sl Stale bread
  3 1/2 c  Whole milk
      1 tb Vanilla
    1/2 lb Butter; unsalted
      4 tb Sugar; granulated
      4    Eggs; separated
      1 pn Salt
           Raisins (optional)

MMMMM-----------------------WHISKEY SAUCE----------------------------
    1/2 c  Sugar; granulated
    1/4 lb Butter; unsalted
    1/4 c  Water
           Whiskey; to taste
 
   BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at
  least). Soften bread with small amount of milk. Beat sugar and egg
  yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture
  over bread. Fold in raisins if used. Cut butter into chunks and fold
  in. Place dish in pan of water and bake at 300 degrees for 40-50
  minutes, or until a silver knife inserted comes out clean. Make
  meringue adding 2 level tablespoons sugar to each egg white. Spread,
  and return to 350 degree oven until brown (browning in a slow oven
  prevents falling). Serve warm
  
   WHISKEY SAUCE: Cook until dissolved.  Remove from heat, add whiskey
  to individual taste.