New Orleans Bread Pudding

1. 1 loaf French bread
2. 1 quart milk
3. 3 eggs
4. 2 cups sugar
5. 2 Tbsp. vanilla extract
6. 1 cup raisins
7. 3 Tbsp. melted margarine

Preheat oven to 350 F. Soak bread in milk. Crush with hands to make sure milk is soaked through. Add eggs, sugar, vanilla, raisins and stir well. Pour margarine in bottom of heavy 9 x 14 baking pan. Add bread mixture, and bake till very firm, approximately 40 minutes. Cool the pudding, cube it and put in individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes.

Whiskey Sauce

1. 1 cup sugar
2. 1 stick butter or margarine
3. 1 egg, beaten
4. 2 ounces bourbon whiskey

Cream sugar and butter and cook in a double boiler until very hot and well dissolved. Add well-beaten egg and whip very fast so egg doesn't curdle. Cool and add whiskey. Serves 8