Ingredients
Pudding
1/3 cup butter, softened
12 slices white sandwich bread, preferably day old (12 ounces)
3 cups milk
3 large eggs
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg

Bourbon Sauce
1 cup sugar
1/2 cup butter
1 cup whipping cream
3 tablespoons bourbon or whiskey, if desired

Instructions
Preheat oven to 350 degrees.

Butter 1 1/2-quart shallow baking dish with 1 tablespoon of softened butter. Toast bread; spread with remaining softened butter while still warm. Cut buttered toast in 3/4-inch pieces; place in large bowl. Pour milk over toast; let stand 5 minutes. Beat eggs in medium bowl. Combine sugar, cinnamon, salt and nutmeg; slowly beat into eggs. Pour over soaked toast and mix well. Pour mixture into prepared baking dish. Place dish in shallow roasting or baking pan. Pour hot water into roasting pan until it reaches halfway up sides of baking dish. Bake 55�?0 minutes, or until golden brown and set. Transfer to wire cooling rack; let cool slightly before serving.

For Bourbon Sauce, combine sugar, butter and 1/2 cup cream in medium saucepan. Bring to boil over medium-high heat. Reduce heat to medium; boil, stirring frequently about 10 minutes, or until mixture is light golden brown. Remove from heat; slowly whisk in remaining 1/2 cup cream and bourbon. Cook over medium heat, whisking constantly about 5 minutes, or until smooth and slightly thickened. Serve warm over bread pudding.

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<AGL:CONTAINER>Variations: For Banana Bread Pudding, spoon half of bread mixture into prepared dish; layer with 2 cups sliced ripe bananas and top with remaining bread mixture. Proceed as recipe directs. </AGL:CONTAINER>

<AGL:CONTAINER></AGL:CONTAINER><AGL:CONTAINER>Serving quantity: Serves 8.
Bourbon Sauce: Makes about 1 2/3 cups

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