2 C sugar

2 sticks butter, melted

4 egg yolks

2/3 C bourbon

In the bowl of a stand mixer, add sugar and melted butter. Using the whisk attachment, whisk melted butter and sugar until well combined. With machine running on slow speed, drop in egg yolks one at a time. Whisk well after each addition. With machine on low speed, slowly pour in bourbon. Once it is well incorporated, increase speed and whisk on medium high for several minutes until the mixture is very smooth and has increased in volume. It should be thicker and very smooth. Store sauce in refrigerator. Let sauce come to room temperature before serving. Spoon bourbon sauce over bread pudding and heat in the microwave on full power for 45 seconds. Add whipped cream and a sprinkle of cinnamon.

Recipe can be cut in half.