Bourbon Bread Pudding

2 tbsp. margarine, softened
4 cups milk
9 cups cubed French bread
2 cups sugar
2 tsp. vanilla extract
4 large egg whites
1 large egg
1/2 cup raisins

Sauce:
3/4 cup sugar
6 tbsp. margarine
1 large egg
1/4 cup bourbon

To prepare pudding, spread 2 tbsp. margarine to bottom and sides of a 13 x 9” glass
baking dish. Set aside.

Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny
bubbles form around edge (do not boil). Place bread in a large bowl; pour
hot milk over bread.

Combine 2 cups sugar and next 3 ingredients in a medium bowl, stirring with a
whisk until well blended. Gradually add the egg mixture to milk mixture,
stirring constantly with a whisk. Stir in raisins; pour into prepared
dish. Place dish in a roasting pan; add hot water to pan to a depth of
1/2 inch. Bake at 350° for 50 minutes or until browned and set.

To prepare sauce, combine 3/4 cup sugar, margarine, and 1 egg in a small,
heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer
registers 165° and mixture is thick, stirring constantly. Remove from heat;
stir in bourbon.

16 servings