Bread Pudding with Bourbon Sauce

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             FOOD FUNNY
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This one is racier than most of the food funnies I have published, but
it's so funny I couldn't resist. Thanks to Diane for sending it in.

A guy goes to the supermarket and notices an attractive woman waving at
him. She says hello, but he's rather taken aback because he can't place
where he knows her from. So he says, "Do you know me?"

She replies, "I think you're the father of one of my kids."

Now his mind travels back to the only time he has ever been unfaithful
to his wife and says, "Are you the stripper from the bachelor party that
I made love to on the pool table with all my buddies watching while your
partner whipped my butt with wet celery?"

She looks into his eyes and says calmly, "No, I'm your son's teacher."

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             TODAY'S RECIPE
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Nothing spells comfort food like bread pudding. Here is a New Orleans
version which I have adapted from "Chef Paul Prudhomme's Louisiana Kitchen."

Pudding with Bourbon Sauce

3 eggs
1 1/4 cup (300 ml) sugar
1 1/2 tsp (7 ml) vanilla extract
1 tsp (5 ml) freshly ground nutmeg
1 tsp (5 ml) ground cinnamon
4 Tbs (60 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) raisins
1/2 cup (125 ml) coarsely chopped pecans
5 cups (1.25 L) very stale French or Italian bread, with crust, cut into cubes
1 recipe bourbon sauce (see below)

Using an electric mixer or wire whisk, beat the eggs until extremely
frothy, about 3 minutes with an electric mixer, about 6 by hand. Add the
remaining ingredients except the bread and beat until thoroughly mixed.
Place the bread cubes in a greased oven-proof baking dish and pour the
egg mixture over them. Toss the bread to coat with the egg mixture and
allow to sit at room temperature for 45 minutes, until virtually all of
the liquid is absorbed. Bake in a preheated 300F (150C) for 45 minutes,
then raise the oven temperature to 424F (220C) and bake an additional 15
to 20 minutes, until the pudding is well browned and has puffed up.
Serve hot, warm, or at room temperature, with bourbon sauce.
Serves 8.

Bourbon Sauce

1/2 cup (125 ml) butter
1 cup (250 ml) sugar
1 egg, lightly beaten
2-3 Tbs (30-45 ml) bourbon, brandy, rum, or spirit of your choice

Combine the butter, sugar, and egg in a small saucepan and cook over low
heat, whisking constantly, until the mixture thickens - do not boil.
Remove from the heat and stir in the bourbon. Serve immediately or
refrigerate and reheat before serving.
Makes about 2 cups (500 ml).
Received on Wed Jun 24 19:08:25 2009