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Bread Pudding w/ Bourbon Sauce Ingredients: 2 cups Half and Half or Light Cream (Don't scrimp here) 1/4 cup butter cubed 2/3 cup sugar (I used Splenda) 3 eggs 2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 3 cups French bread, torn into small pieces 1/2 cup raisins Procedure: 1. Pre-heat the egg to 400 degrees DOME indirect. Plate Setter legs down with pizza stone. Use the three feet to support the pizza stone. 2. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm. Note: you can do step two on the Egg with the pan covered. 3. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed or a whisk for 1 minute. Slowly add milk mixture. 4. Place bread in a lightly greased 1 1/2 quart casserole. 5. Sprinkle with raisins or berries if desired. Pour batter on top of bread. Make sure the bread is well soaked. Let sit for 10 minutes to let the custard mix to soak into the bread. 6. Bake for 45 to 50 minutes or until set. The Sauce: * 2 tablespoons butter * 1 tablespoon cornstarch * 1/2 cup sugar (again I used Splenda) * 1 cup milk Flavoring * 3 tablespoons white or dark rum or * 3 tablespoons bourbon or * 3 teaspoons vanilla DIRECTIONS Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in flavoring one part at a time till desired taste. Serve warm.