Bread Pudding with Whiskey Sauce

Serves 8.

6 eggs
1 cup sugar
1 pint half and half
1/4 teaspoon salt
2 teaspoon vanilla
6 dinner rolls, torn in small pieces

SAUCE
1 1/2 cups sugar
1 can (5 oz.) evaporated milk
4 tablespoon margarine
1 egg, beaten,
3 tablespoons whiskey

Beat eggs well; add next four ingredients and blend together well. Fold torn rolls into egg mixture. Pour custard mixture into ungreased 3 quart baking dish and bake for 1 hour at 350 degrees F. Note: Do not start baking more than 1 1/2 hours before serving.

While pudding is baking make the sauce: Combine all the ingredients except whiskey in top of a double boiler. Place over boiling water and cook, stirring well, until thick. Keep warm until serving time. Do not add whiskey until just before serving. Spoon the sauce over the bread pudding and serve.