Biscuit Pudding With Jim Beam Bourbon Sauce

Kurtz Restaurant — Bardstown, Kentucky

Pudding:
1 cup raisins
3 tablespoons Jim Beam bourbon
12 1.5" biscuits
1 quart whole milk
6 eggs
2 cups sugar
2 tablespoons vanilla extract
2 tablespoons butter, melted

Bourbon Sauce:
¼ pound (1 stick) butter
1 cup sugar
¼ cup water
1 egg
⅓ cup Jim Beam bourbon (or more if desired)

Soak the raisins in the bourbon about 8 hours. Preheat your oven to 350 degrees. Break up the biscuits into small pieces and put in large bowl. Add the milk and allow to soak for 5 minutes. Beat the eggs with the sugar and vanilla, and then add to the bread mixture. Pour the butter into a 2 quart baking dish and then add the biscuit mixture. Bake 1 hour or until set. Serve warm with bourbon sauce.

To make the bourbon sauce:
Melt the butter in a heavy saucepan. Add the sugar and water and cook over medium heat for 5 minutes, stirring occasionally. In a separate bowl, beat the egg. Remove the butter mixture from the heat and gradually add to beaten egg, whisking constantly. Add the bourbon and serve.

Yield: 10 to 12 servings.