SOUTHERN BREAD PUDDING WITH BOURBON SAUCE

Steps:

• --pudding--.
• Preheat oven to 350 degrees F.
• Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
• With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale.
• Stir in the vanilla, cinnamon, nutmeg and butter.
• Add the soaked bread crumbs to the egg mixture and stir well.
• Let stand for 10 minutes.
• It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
• Transfer the mixture to a greased baking dish.
• Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes.
• Allow to cool.
• --sauce--.
• With an electric mixer, beat egg yolks until thick and pale.
• In a saucepan, melt the butter and sugar.
• Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened.
• Stir in bourbon by hand.
• Serve over slightly cooled bread pudding.