Sorry for the slight delay in getting this week's recipe out. This week we're talkin' bread pudding so good it'll make you want to hit your grandma. This is the first time I can recall that the weekly recipe was a dessert but you can thank the lovely and talented Beth Altergott, Sparks Nevada for the suggestion. Now I picked this recipe up several years ago when I was in New Orleans with my beautiful bride. The recipe is courtesy of the New Orleans School of Cooking and boy is it good...

1 10oz loaf of stale french bread, crumbled (or 6-8 C. of any type of bread)
4 C. milk
2 C. sugar
8 Tbsp. butter, melted
3 eggs
2 Tsp. vanilla
1 C. raisins
1 C. coconut
1 C. chopped pecans
1 Tsp. cinnamon
1 Tsp. nutmeg

Combine all the ingredients in a large mixing bowl. Mixture should be moist but not soupy. Pour it into a buttered 9"x12" baking dish. Place the dish into a non-preheated oven. Bake it at 350 degrees for about 75 minutes or until the top is golden brown. Serve it up hot with whiskey sauce, the recipe for which follows:

8 Tbsp. butter, (1 stick)
1 1/2 C. powdered sugar
2 egg yolks
1/2 cup good Tennessee Whiskey or Kentucky Bourbon

Cream the butter and sugar over medium heat until all the butter is absorbed. Remove from heat and then blend in the egg yolks. Pour in the whiskey gradually to your taste stirring constantly. This sauce will thicken as it cools so serve it warm over the warm bread pudding.

I hope y'all enjoyed this week's recipe and standby for more as I wind up to this week's rant. This week's target is the educational system which has my boxers in a bunch for the incredible misallocation of system priorities...stay tuned and stay Right!!


Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family