Yield: 1 Servings
|1½ cup||Powdered sugar|
|2 eaches||Egg yolks|
|½ cup||Bourbon (more or less, to ta|
Cream butter & sugar over medium heat til all butter is absorbed.
Remove from heat and blend in egg yolks. Gradually add bourbon, to taste, stirring constantly. Sauces thickens as it cools. Serve warm over warm bread pudding. (Can be refrigerated & reheated for a day or two.)
For variety, substitute your choice of fruit juice or liquer for the whiskey -- or use a combination -- to complement flavors in the bread pudding. (eg, if you use coconut in the BP, substitute pina colad for some of the milk in the BP recipe, and maybe 6T rum and 2T pina colada in the sauce.)