Bread Pudding with Bourbon Sauce

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                            FOOD FUNNY
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Here's one that I hadn't heard before from Rosemary Zwick:

Rubbing your hair with vinegar will give you head lice because
he who acetates is loused.

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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."

Bread 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 Mon Nov 8 17:18:21 2010