It's beginning to SMELL alot like Christmas...

A wood fire is burning in our fireplace. Jack is on his way here to help us haul in our live Christmas tree from the front porch. And I just grated nutmeg into a custard for tomorrow night's bread pudding. Festive fragrances are filling our home, each evoking its own special memory.

I wanted to tell you about this bread pudding, because our entire family thinks it is quite special. I've served it every year on Christmas Eve since the kids were preschoolers -- bourbon sauce and all! For years, it was delivered to our kitchen door by Leanne, a former nanny, excellent cook, and good friend. A few years ago I added it to my cooking repertoire.

It's easy to assemble. I make it up the day before and then bake it while we eat dinner.

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ingredients

For Bread Pudding

1 loaf (stale) french bread (6-8 cups cubed) or croissants

4 cups milk (or half & half)

2 cups sugar

8 tablespoons melted butter

3 eggs

2 tablespoons vanilla

1 cup raisins

1 cup shredded coconut

1 cup pecans

1 teaspoon cinnamon

1/2 teaspoon nutmeg

For Bourbon Sauce

1/2 cup butter

1-1/2 cup powdered sugar

1 egg yolk

1/2 cup bourbon

preparation

For Bread Pudding

The day before baking, place cubed bread in a 9x13” baking dish. Mix all other ingredients together and then pour over the bread. Refrigerate for several hours or overnight. Preheat oven to 350 degrees and bake for 1-1/4 hours. Serve warm with Bourbon Sauce.

For Bourbon Sauce 

Over low heat, cream butter and sugar until butter is absorbed. Remove from heat and add yolk and bourbon. Serve warm over bread pudding.