***Whiskey Sauce*** 1/2 cup sugar 1/4 pound butter, softened 1 egg, beaten 2 tablespoons bourbon whiskey ***Bread Pudding*** 1 tablespoon butter 2 cups milk 1 egg 1/2 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 2 tablespoons sugar, plus extra for spooning in the base of the ramekins 1/8 teaspoon vanilla extract 2 tablespoons raisins 2 tablespoons slivered almonds 6 ounces day-old French bread, torn into bite-sized pieces
For Whiskey Sauce: Over a double boiler, whisk together the sugar and butter until melted. Add the egg and whiskey and continue to whisk until thickened.
For Bread Pudding: Heat the oven to 350 degrees F.
Melt the butter, whisk in the milk, egg, sugar and vanilla. Stir in the raisins, almonds and bread. Set aside until bread well-soaked, 30 to 45 minutes.
Butter 6-ounce ramekins and sprinkle the base of each with sugar. Fill the ramekins with the pudding. Bake in a hot water bath until set, about 45 minutes.
Invert and serve with the warm sauce poured over.
Recipe Source: Adapted from the Handlebars Food and Saloon in Silverton, Colo.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.