Warm Bourbon Sauce by Karen Mussoline Email:kmussoline@icloud.com URL Source: http://www.cookscountry.com/recipe.asp?recipeids=3802 Source: Cook's Country Magazine Course: Sauces/Condiments Cuisine: Cajun Food Group: Alcohol Serves: 6	Email a Friend

Ingredients

1-1/2 teaspoon(s) cornstarch

1/4 cup(s) Bourbon

3/4 cup(s) heavy cream

2 tablespoon(s) sugar

pinch salt

2 teaspoon(s) unsalted butter , cut into small pieces

Instructions

Whisk cornstarch and 2 tablespoons bourbon in small bowl until well combined. Heat cream and sugar in small saucepan over medium heat until sugar dissolves. Whisk in cornstarch mixture and bring to boil. Reduce heat to low and cook until sauce thickens, 3 to 5 minutes. Off heat, stir in salt, butter, and remaining 2 tablespoons bourbon. Drizzle warm sauce over cut bread pudding. (Sauce can be refrigerated in airtight container for up to 5 days; reheat on stovetop.)

Notes: