Bourbon Sauce for Bread Pudding and Bread Pudding Soufflé

Ingredients

• 3 large eggs
• 3 large egg yolks
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon bourbon (optional)

Directions

1. 1

   In a medium bowl or the bowl of your electric mixer combine eggs, yolks and sugar, whisk to combine.

2. 2

   Place your mixing bowl over a pan of hot water over low heat and stir continuously until it reaches 165°F.

3. 3

   I like to start the water off at well below the boiling point and slowly raise the temperature until it's just shy of boiling.

4. 4

   Do not whisk this mixture too much at this stage or you will incorporate too much air and take too long to heat.

5. 5

   If water starts to boil or you see steam coming off your mixture remove from the heat for a few seconds and whisk.

6. 6

   Getting this mixture too hot will cause eggs to cook.

7. 7

   After desired temperature is reached, use the whip attachment for your electric mixer and beat on high speed until thick and cooled to just warm to the touch.

8. 8

   Beat in vanilla and optional bourbon, serve ASAP.

9. 9

   The mixture will keep in the fridge for a day or so before it starts to separate.

10. 10

    Variations: Use rum, flavored liqueur or various extracts in lieu of bourbon.