---------- Recipe via Meal-Master (tm) v8.01
       Title: Bread Pudding with Bourbon Sauce
  Categories: Desserts, Sauces
       Yield: 6 servings
       3 ea Eggs                            1 1/4 c  Sugar
   1 1/2 ts Nutmeg                          1 1/2 ts Vanilla extract
   1 1/2 ts Ground cinnamon                   1/4 c  Unsalted butter
   2 1/4 c  Milk                              1/2 c  Raisins
     1/2 c  Chopped pecans                      5 c  Stale french bread cubed
       1 ea Chopped apple                       2 ea Eggs
       2 c  Icing sugar                       1/2 lb Unsalted butter
     1/4 c  Bourbon whisky                 
   With an electric mixer, beat eggs until frothy (about 3 minutes).  Add
   sugar, nutmeg, vanilla and cinnamon, and beat until well blended.  In a
   sauce, heat the butter and milk until the butter melts (but do not allow it
   to boil).  In a large bowl, mix together raisins, pecans and bread cubes.
   Combine the milk and egg mixtures, pour this over the bread and allow it to
   soak for 45 minutes.  Preheat oven to 350 degrees F. Lightly grease
   individual ramekins or a large loaf pan. Add the apple to the bread
   pudding, and spoon mixture into the baking container. Place in oven
   immediately reduce heat 300 degrees F and bake for 40 minutes. Increase
   heat to 425 degrees F and bake for another 15 minutes until nicely browned.
   To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a
   double broiler, whisk in egg mixture and cook, stirring constantly, until
   sugar has melted and sauce has thickened slightly. Allow to cool, and add
   bourbon.  Serve over bread pudding.