Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.