Iberia Bread Pudding with Bourbon Sauce

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6 cups french bread cubes

4 cups milk

6 egg yolks

1 3/4 cups sugar , divided

1 1/2 teaspoons vanilla

1 teaspoon corn starch

4 tablespoons butter or maragrine, melted

6 egg whites, at room temperature

1/4 teaspoon of cream of tartar

FOR BOURBON SAUCE:

1/3 cup butter or margarine

1 cup firmly packed light brown sugar

1/3 cup heavy cream

2 tablespoons light corn syrup

3 tablespoons bourbon

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Preheat oven to 350 degrees. grease 12x8x12" baking dish. In a large bowl, combine bread and milk. Let stand 5-10 minutes. In a large bowl with mixer at high speed, beat egg yolks, 1 cup sugar, vanilla and corn starch until lightly colored. Beat in butter. Gradually stir in bread mixture. Pour into prepared dish. Bake 1 hour or until set. In large bowl with mixer at high speed, beat eggwhites until foamy. Gradually beat in remaining 3/4 cup sugar and cream of tartar, continue beating until stiff peaks form. Sperad evenly on top of baked pudding. Bake in 375 degree oven for 15 minutes or until browned. Serve warm with Bourbon sauce. Makes 8-12 servings.

Bourbon Sauce

In 1 quart sauce pan, melt butter over low heat. Stir in brown sugar, cream, and corn syrup stirring constantly, bring to boil 1 minute. remove from heat. Stir in bourbon. Serve warm over bread pudding Makes 1 1/3 cups.

(recipe from New Iberia)