Hope everyone enjoyed a thoroughly relaxing Labor Day weekend.
I was supposed to spend the holiday weekend with my family, chilling, on a lake, in a land without internet or cell phone reception.
Things did not go according to plan.
But it’s fine. I learned some critical life lessons this weekend.
For example, do not trust your mechanic. Ever.
They may seem like good ol’ boys… you know, genuine sweet folks who care about your personal/automotive well-being and tell you that you remind them so much of their darling daughter in vet school 3 hours away.
It’s a scam. All of it.
Especially when you’re an engine-ignorant female. Then, it’s a scam ^400. Mechanics will leave you stranded alone at 12 a.m. on the side of the road in the middle of bum-fudge nowhere after you pay them over $500 in multiple visits to fix one stinking thing. Not OK.
Also, if you ever find yourself somewhat depressed and alone in a truck stop, do not comfort yourself with fried chicken. Truck stop fried chicken will give you food poisoning. And even if it doesn’t, truck stop fried chicken just ain’t worth it.
Other lessons learned:
There are some cool dudes who hang out in truck stops. Like my new pal Wayne– the trucking, motorcycling, salt water fishing, ex-speed user/abuser, who apparently makes the best hamburger steak around and has an astute disdain for leaving anyone stranded. Wayne kept me company for three hours. Wayne is a good guy to share conversation and fried chicken with.
Even if the fried chicken ultimately leaves you on a bathroom floor hating your life.
Seemed like a good idea at the time… Hush.
In the category of lessons not related to car trouble, desperate nights in truck stops and rancid chicken…
Saturdays packed with nothing of productive merit feel darn good.
Three-day weekends make far more sense than two-day weekends.
Bread pudding chases any and all pain away. It’s warm and rich and soaked in bourbon. Eat it.
Happy Tuesday, ya’ll.
Classic Bread Pudding with Bourbon Sauce
- 4 large eggs
- 1 large egg yolk
- 1 cup sugar
- 2 & 1/2 cups whole milk
- 2 &1/2 cups heavy whipping cream
- 1 Tbsp vanilla extract
- 1 & 1/2 tsp cinnamon
- 10 cups day-old challah bread, cut into 1 1/2 inch chunks
- 3 Tbsp brown sugar
- 2 Tbsp butter
For the Bourbon Sauce
- 1/2 cup butter, cut into pieces
- 2 Tbsp water
- 1 egg
- 1 cup brown sugar, packed
- 2 Tbsp bourbon
Grease the bottom and sides of a 9×13 inch glass baking dish.
In a large bowl, whisk the 4 eggs and egg yolk with 1 cup sugar until blended. Beat in the milk, cream, vanilla and 1 tsp of the cinnamon. Gently stir in 7 cups of the bread pieces. Let stand for 20 minutes, pour into baking dish. Lightly press the remaining 3 cups of bread on top of the mixture.
Preheat oven to 325 F. In a small bowl, stir together 3 Tbsp brown sugar and 1/2 tsp cinnamon until evenly combined. Brush the top of the bread pudding with 2 Tbsp melted butter, then sprinkle with the cinnamon sugar mixture. Bake in the preheated oven for 55 to 65 minutes, or until lightly puffed and golden brown. Cool for 30 minutes.
While the pudding cools, melt the 1/2 cup butter in a 1 quart saucepan over low heat, do not allow to simmer. Remove from heat and allow to cool for 10 minutes. In the meantime whisk together the egg and 2 Tbsp water in a small bowl. Stir into the cooled butter until blended. Stir in the cup of brown sugar. Cook over medium-low heat, stirring constantly, until sugar dissolves and mixture begins to boil. Remove from heat and stir in the bourbon, allow to cool at least 10 minutes before serving.
Serve bread pudding with warm bourbon sauce poured over top.