---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Bread Pudding Sauce
 Categories: Sauces
      Yield: 1 Batch
 
    1/2 c  Butter
  1 1/2 c  Powdered sugar
      2 ea Egg yolks
    1/2 c  Bourbon; or to taste
 
  Cream butter & sugar over medium heat until all butter is absorbed.
  Remove from heat and blend in egg yolks. Gradually add bourbon, to
  taste, stirring constantly. Sauces thickens as it cools. Serve warm
  over warm bread pudding. Can be refrigerated & reheated for 1 to
  2 days.

  For variety, substitute your choice of fruit juice or liqueur for
  the whiskey--or use a combination--to complement flavors in the
  bread pudding. For example, if you use coconut in the bread
  pudding, substitute pina colada for some of the milk in the recipe,
  and maybe 6 tb rum and 2 tb pina colada in the sauce.
 
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