Address and Store Hours


Chocolate Bread Pudding with Whiskey Caramel Sauce
*Courtesy of The Joy of Cooking, © 2006.

Spread 3 TBSP butter over the bottom of a 9x13" baking dish.
Cut about 1 1/4 pounds Pain au Levain (about 3/4+ loaf) into 1-inch cubes.
Mix the cubes with 1 cup raisins if desired. (I don't...why ruin something delicious with anything healthy?!?)
Put the cubes in the 9x13" pan.

Whisk together:
     3 large eggs
     4 cups whole milk
     2 cups sugar
     2 tbsp vanilla
     1 tsp ground cinnamon

Pour the liquid over the cubes and let stand for at least 1 hour to allow the bread to soak the liquid (although I think it was more like 4 hours in the fridge with our stiffer pain). You may need to press the bread from time to time to help it act more like a sponge.

Preheat the oven to 375. Bake the pudding until the top is puffed and lightly browned - about 1 hour.

Cover with Whiskey Caramel Sauce. Let stand about 30-60 minutes, then cut into squares and serve.

Whiskey Caramel Sauce
*Courtesy of The Joy of Cooking, © 2006.

In a small saucepan, melt 1/2 cup unsalted butter over low heat.

Stir in:
     1 cup sugar
     1/4 cup bourbon or other whiskey
     2 tbsp water
     1/4 tsp grated or ground nutmeg
     1/8 tsp salt

Cook, stirring, until the sugar is dissolved. Remove from the heat. Whisk 1 large egg in a medium bowl until frothy. Slowly whisk in the butter sauce into the egg, then return this mixture to the saucepan. Set over medium heat and, stirring gently, bring to a simmer. Cook until thickened, about 1 minute. Serve at once or set aside at room temperature for up to 1 hour. Cool, cover, and refrigerate for up to 3 days. Reheat over low heat, stirring. If the sauce separates, remove from the heat and whisk in a little warm water.