The bread pudding is from the Better Homes and Gardens New Cook Book (1981). One of my three most used cookbooks. The Irish Mist Sauce is my own.
Beat together 4 eggs, 2 cups milk, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla, and 1/4 teaspoon salt. Place 2 1/2 cups dry bread cubes (3 1/2 slices) in an 8 x 1 1/2 inch round baking dish. Sprinkle 1/3 cup raisins over bread. Pour egg mixture over all. Bake in a 325 degree F. oven for 40 to 45 minutes or till a knife inserted near center comes out clean. Cool slightly. Makes 6 servings.
Irish Mist Sauce
2 Tablespoons butter
1 Tablespoon cornstarch
1/2 cup sugar
1 cup milk
3 Tablespoons Irish Mist Liqueur
Mix together the cornstarch and sugar. Melt butter in a small saucepan over medium heat. Stir the sugar and cornstarch into the butter. Pour in the milk, and cook stirring frequently until the mixture begins to boil. Continue cooking, stirring constantly, until thick. Remove from heat, and stir in the Irish Mist. Serve warm over bread pudding.
My note: I used Irish Mist, because it struck my fancy. You could substitute any hard liquor...bourbon, whiskey, rum.