My darling wife made a bread pudding last night and generally I make a whiskey sauce to complement our traditional apple bread pudding. Since we were out of apples my wife tried an alternate recipe and I decided that my Whiskey sauce didn't suit so I tried a substitution.
Chambord Sauce
1/4 cup of butter
white sugar
1 egg
2 ounces of Chambord
Melt the butter in a double boiler. Add a couple tablespoons at a time of white sugar until the the butter sugar mixture becomes thick and smooth. Beat the egg and whisking quickly at the egg slowly and sparingly to the sugar and butter. Repeat with the two ounces of Chambord. Serve over bread pudding or vanilla ice cream.
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