Ingredients

• 3 slices EACH white, whole wheat, and pumpernickel breads, torn into small pieces
• 3/4 cup white raisins
• 1 large apple, pelled, cored, cut into bite-sized pieces
• 1 cup unsalted butter, melted
• 3 cups milk
• 6 jumbo eggs
• 1 tbsp vanilla extract
• 1 cup sugar
• 2 tbsp cold butter, diced

Preparation

1. Preheat oven to 375 degrees.
2. Using a 9x9x3 baking pan, place one-third of the bread into the bottom of pan.
3. Sprinkle one-half of raisins over bread.
4. Put in a layer of apple pieces.
5. Repeat bread, raisin, and apple layers.
6. Finish with top layer of bread.
7. Pour melted butter over top.
8. Heat milk until almost boiling.
9. Beat eggs well with vanilla and sugar.
10. Add egg mixture to hot milk, stirring rapidly.
11. Pour over bread.
12. Dot top with cold butter.
13. Set pan into larger pan or oven dish with 1-inch of water.
14. Bake for 40-45 minutes.
15. While pudding is baking, create whiskey sauce by combining 1 pint of heavy cream, 1 stick of melted butter, 1/2 pound of confectioner's sugar, and 1-1/2 oz of your favorite whiskey or bourbon.  Refrigerate until ready to serve.
16. To serve, pour whiskey sauce over individual servings and top with whipped cream, if desired.

Notes

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