cass' bread pudding and whiskey sauce

Bread pudding
4 eggs
2 cups milk
1/3 cup sugar
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp vanilla
3 cups bread cubes, dried
1/3 cup golden raisins or dried cranberries

Beat together eggs, milk, sugar, spices, and vanilla. Place bread cubes in large pan. Sprinkle with fruit, cover with remaining bread.

Pour egg mixture over bread. Let milk soak into bread, press down on the bread to make sure that all the bread is soggy.

Bake at 325 for 40-50 minutes or until knife inserted near center comes out clean. Cool slightly and serve warm with whiskey sauce.

Whiskey Sauce
1/4 cup butter
1/2 cup sugar
1 egg yolk (add the extra white to bread pudding)
2 TBSP water
2 TBSP bourbon

Melt butter in saucepan, stir in sugar, and water. Beat egg yolks in a bowl ... slowly add some of the melted butter mixture into the bowl so the egg does not cook, then add it all back into the pan. Bring to a boil, remove from heat, and stir in bourbon. Serve warm.