To Die for Bread Pudding (Even if You Don't Like Raisins)

Okay, y'all.  Here's the Bread Pudding Recipe.  Also, I would be remiss if, as a girl raised in Kentucky, I did not advise you on the proper way to select the bourbon for the Hard Sauce.  Bottom line--use Woodford Reserve .  Maker's Mark is a good second choice if it's all you can get, but for cooking, you can't beat the magic they make in Versailles (home of the WR distillery). 
Ingredients for Bread Pudding
4 beaten eggs
2-1/4 cups milk
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon finely shredded orange peel (optional)
1/2 teaspoon ground cinnamon
4 cups dry bread cubes (6 to 7 slices bread)* ~
1/3 cup dried cherries or cranberries, or raisins (or a combination)
1 recipe Hard Sauce (optional)

Directions
1. In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press lightly with back of large spoon to moisten all bread.
2. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve warm with Caramel Sauce or Bourbon Sauce.
3. Makes 8 servings
*To dry bread, start with fresh bread cubes; place in a large shallow baking pan and bake in a 350 degree F oven about 10 minutes, stirring twice.
~You can use any bread, but for my money, you can't beat the taste when you use King's Hawaiian Bread.  I'm usually not a fan of this bread, but it REALLY works for a bread pudding.


Ingredients for Hard Sauce
1/4 cup butter
1/2 cup sugar
1 egg yolk, beaten
2 tablespoons water
3 to 4 tablespoons bourbon

Directions
1. In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook and stir over medium-low heat for 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding.
2. Makes 2/3 cup sauce