Bread Pudding with Whiskey Sauce

1 (16-oz) loaf French bread 1/4 cup butter or margarine, melted and divided 3 cups milk

2 tablespoons vanilla extract 1 cup cream sherry

3 large eggs, lightly beaten 1/2 cup honey

1 cup raisins 2 cups sugar

Whiskey sauce

Break bread into small chunks, and place in a large bowl. Add milk and sherry: stir well. Let stand 10 minutes.

Combine eggs, sugar, raisins, 2 tablespoons butter and vanilla; add to bread mixture, stirring well. Spoon mixture into a lightly greased 13 x 9 x 2 inch baking dish. Combine honey and remaining 2 tablespoons butter; pour over bread mixture. Bake at 350 for 45 min. Or until set and lightly browned. Serve with Whiskey Sauce. Yield: 10 to 12 servings.

WHISKEY SAUCE

1 cup sugar 1 cup milk 1/2 cup butter or margarine 2 tablespoon cornstarch

1/4 cup cold water 3/4 cup bourbon.

Combine first 3 ingredients in heavy saucepan; cook

over medium heat, stirring frequently, until sugar dissolves and butter melts. Combine cornstarch and water; add cornstarch mixture and bourbon to milk mixture. Bring to a boil; cook 1-min, stirring occasionally. Yield: 3 cups