I know this recipe says Bread Pudding, but today it is all about Grandma Charlie.  Grandma Charlie is my children’s paternal grandmother.  They all, starting with Grandma Charlie, went to and graduated from Wiley College in Marshall, Texas.

Whenever I make bread pudding, I think of my mother-in-law Charlie Mae Andrews.  She loved bread pudding and was sassy enough to request whiskey sauce on top.

BREAD PUDDING WITH WHISKEY SAUCE

1/2 stick of butter, 2 cups heavy cream, 1 loaf French bread, 1/2 cup pineapples crushed, drained, 1/2 cup raisins, 5 eggs, beaten, 1/4 teaspoon salt, 2 cups sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 2 teaspoons vanilla, 1 cup pecans, rough chopped,

Combine the milk and butter in a saucepan and heat until the butter melts.  In a bowl, combine bread, pineapples, and raisins.  Add milk and butter.  Mix and set aside.  Combine sugar, salt, and spices.  Add remaining ingredients, mix well.  Pour over milk and bread mixture, stir well allow to sit for at least 20 minutes.  Pour into a greased baking dish.  Bake at 350 degrees for 35 minutes.  Serve warm.

WHISKEY SAUCE

1/2 stick of butter, 1/8 teaspoon salt, 1 tablespoon cornstarch, 1 cup heavy whipping cream, 1 cup powdered sugar; 1 1/2 teaspoon vanilla; 1/4 cup whiskey.  In a saucepan, add the heavy whipping cream and sugar.  Cook over low heat until the sugar is dissolved and thoroughly combined.  In a bowl, add the cornstarch, vanilla, and whiskey, mix with a whisk. Make sure there are no lumps.   Pour this mixture into the saucepan.  Reduce heat to a simmer and cook for another 5-7 minutes.  Remove from the heat and stir in the butter and salt. Pour the sauce over your warm bread pudding.