Kane asked for the eatery's whiskey sauce recipe.
Savor recipes for Bourbon Bread Pudding and Warm Whiskey Sauce, courtesy of the 352-page "The Book of Bourbon" by Gary Regan and Mardee Haidin Regan (Chapters, 1995, $29.95).
3 to 4 cups milkIn a large, deep bowl, whisk together 3 cups of the milk, eggs, bourbon, vanilla, sugar, cinnamon and allspice. Add bread cubes and mix until coated with liquid. If liquid seems scant, add more milk. Set aside for 30 minutes, until bread is softened and completely saturated.
5 large eggs
2/3 cup bourbon or Tennessee whiskey
1-1/2 teaspoons vanilla extract
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
16 to 20 cups loosely packed 1-inch cubes stale bread (crusts removed if thick or hard)
Warm Whiskey Sauce (recipe follows)
Preheat oven to 350 degrees. Pour bread mixture into a buttered 5- to 6-quart heatproof bowl. Leave 1 inch of space at the top so pudding can puff up without spilling over. Bake 60 to 70 minutes or until firm to the touch and a crusty golden on top. Transfer bowl to a wire rack and cool to room temperature. Serve as is or top with Warm Whiskey Sauce. Makes 12 servings.
1 cup warm waterIn a small saucepan over moderate heat, heat water, butter and brown sugar, stirring, until sugar starts to dissolve. Stir in cinnamon, allspice and salt and cook until sugar dissolves completely and mixture is smooth. Remove pan from heat and stir in bourbon. Serve immediately. Sauce keeps 1 week; reheat when needed.
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/16 teaspoon salt
1/2 cup bourbon or Tennessee whiskey