Bread Pudding With Whiskey Sauce - cooking recipe

Ingredients

Bread Pudding
1 loaf French bread
2 cups half-and-half
2 cups milk
3 eggs, lightly beaten
2 cups sugar
1/2 cup pecans, chopped
1/2 cup raisins
1/4 cup shredded coconut
1 tablespoon vanilla extract, plus
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 1/2 teaspoons cinnamon
2 tablespoons butter, melted
Topping
1/2 cup pecans, chopped
1/2 cup shredded coconut
Whiskey Sauce
1 cup butter
2 cups powdered sugar
3 tablespoons bourbon whiskey
2 eggs, beaten

Preparation

Tear bread into small pieces and place in a large bowl.
Add half & half and milk.
Let stand 10 minutes.
Crush mixture with hands until blended.
Add eggs and remaining ingredients, except butter. Stir well.
Pour melted butter into 9X13 pan. Tilt to coat evenly.
Spoon mixture inches.
Bake at 325 for 40-45 minutes or until pudding is very firm. Cool.
Whiskey Sauce:.
Melt butter in double boiler.
Add sugar and bourbon.
Stir until sugar dissolves.
Gradually stir about a quarter of the hot mixture into eggs (called tempering).
Add egg mixture back into the double boiler.
Cook, stirring constantly for 5 minutes or until mixture thickens.
To serve, cut pudding into squares. Place in oven proof dishes on a baking sheet. Sprinkle evenly with some of the coconut/pecan mixture. Pour whiskey sauce over top. Broil 6\" from heat until sauce is bubbly and coconut is lightly browned.
Enjoy!