Ingrients & Directions
2 1/4 c Sugar
9 oz Butter
2 Eggs
1/4 Bottle; (750ml) Bourbon
Cream butter and sugar together in stockpot over low heat until smooth and
carefully add Bourbon to sugar while stirring. Cook 3 minutes over medium
heat. Whisk eggs with 4 ounces of Bourbon mixture then gradually add this
mixture back into the rest of the Bourbon mixture. Strain through a fine
mesh. Serve over White Chocolate Bread Pudding.
Yields
20 Servings