"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/2 cup butter 1 1/2 cups powdered sugar 2 egg yolks 1/2 cup bourbon
Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.
For a variety of sauces, just substitute your favorite fruit juice or liqueur to complement your bread pudding.
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