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LUSCIOUS JOYS MAY 2014

As a child growing up, I remember at least once a month mom would make us Bread Pudding. I’II never forget the caramel sauce the bread was soaked in. I could have eaten a whole bowl of this most luscious sauce in the world; it is by far one of the best things I have ever eaten!


Bread Pudding is very popular all over the world and each country has a little different variation. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín" in Spanish. In the Philippines, banana bread pudding is very popular. In Mexico, there is a similar dish eaten during Lent called capirotada.


There seems to be no fixed recipe, but it is usually made using stale (usually left-over) bread, and some combination of ingredients like milk, egg, sugar or syrup, dried fruit, and spices such as cinnamon, nutmeg, mace or vanilla. The bread is soaked in the liquids and baked.

Now for the best part: it must (in my books) be served with a sweet sauce of some sort, like rum, bourbon, maple or caramel and sprinkled with sugar and eaten warm in squares or slices. Don’t forget a dollop of whipped cream or a scoop of vanilla ice cream.



BREAD PUDDING – just may be one the easiest desserts you will ever make!


SAUCE

1/2 cup (1 stick) butter, melted

1 cup sugar

1 egg

1 cup Maple Syrup – you can add ¼ - ½ cup of bourbon, rum or whiskey (if you’re making this for your adult friends).


In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) This is when you would whisk in any liquor if desired, to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.



BREAD PUDDING

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)

1 quart milk

3 eggs, lightly beaten

2 cups sugar

2 tbsp. vanilla extract

1 cup raisins (soaked overnight)

1/4 teaspoon allspice

1/4 to 1/2 teaspoon cinnamon

3 tbsp. butter, melted


Preheat oven to 350°F. Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture. Pour butter into the bottom of a 9x13 inch baking pan and coat sides and bottom well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Serve the sauce on the side; pour on to taste. Best fresh and eaten the day it is made.


My mouth is watering!


Happy Mother’s Day

Submitted by: Kathryn Hartwell