Bread Pudding with Whiskey Sauce

 2 c milk (or half & half), scalded
1/4 c butter or margarine
2 eggs
1/2 c sugar
1/4 tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp vanilla
3 c day-old French bread, broken into pieces
1/2 c raisins (optional)

Place bread pieces in large bowl.  Add fruit if desired.  Combine scalded milk and butter; stir until butter is melted.

In a bowl, lightly beat eggs with whisk; add sugar, salt spices and vanilla.  Beat for 30 seconds to 1 minute and add to milk mixture.  Pour over bread, mix and let set until bread is thoroughly soaked.  Pour into well buttered 1 1/2 quart casserole and bake at 300-350 degrees until set.  May be put in pan of warm water and baked at 275 degrees until knife inserted is clean.  Serve warm with whiskey sauce.

Whiskey Sauce:
1 c sugar
1/2 c butter
1/2 c half and half
2 TBS whiskey

Bring milk, butter and sugar to boil over medium heat and cook until sugar is dissolved.  Reduce heat and cook 5 minutes.  Remove from heat and add whiskey.

Note: may reduce sauce recipe by half if desired

Note: Jeannine doesn't add raisins