If you have been truly born again you have a new and holy nature, and you are no longer moved towards sinful objects as you were before. The things that you once loved you now hate, and therefore you will not run after them. You can hardly understand it but so it is, that your thoughts and tastes are radically changed. You long for that very holiness which once it was irksome to hear of; and you loathe those vain pursuits which were once your delights. The man who puts his trust in the Lord sees the pleasures of sin in a new light. For he sees the evil which follows them by noting the agonies which they brought upon our Lord when He bore our sins in His own body on the tree. Without faith a man says to himself, 'This sin is a very pleasant thing, why should I not enjoy it? Surely I may eat this fruit, which looks so charming and is so much to be desired.' The flesh sees honey in the drink, but faith at once perceives that there is poison in the cup. Faith spies the snake in the grass and gives warning of it. Faith remembers death, judgment, the great reward, the just punishment and that dread word, eternity.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	Dessert	12	Servings

INGREDIENTS

2	tb	Butter; softened
1		(12-oz) loaf day old French or Italian bread
1	qt	Milk
3		Eggs
2	c	Sugar
1/2	c	Raisins
2	tb	Vanilla
8	tb	Butter cut into 1/2 inch pieces
1	c	Sugar
1		Egg
1/2	c	Bourbon

INSTRUCTIONS

SAUCE
Preheat oven to 350 degrees.
With a pastry brush, spread softened butter over bottom and sides of a 9 x
13 x 2 inch pan.  Set aside.  Break bread into chunks and drop into bowl.
Pour milk over bread.  When bread is softened, crumble it into bits and let
it continue to soak until milk is absorbed.
In a small bowl, beat eggs and sugar until smooth and thick.  Stir in
raisins and vanilla.  Pour mixture over bread crumbs and stir until well
combined.
Pour bread pudding into buttered dish spreading it evenly and smoothing
top.
Place dish in a large shallow pan set on the middle shelf of oven and pour
boiling water into pan to a depth of about 1 inch.  Bake 1 hour or until a
knife inserted in center comes out clean.
Sauce: Melt butter bits in top of double boiler set over hot, not boiling
water.
Stir sugar and egg together in a small bowl and add mixture to the
butter. Stir for 2-3 minutes until sugar dissolves completely and the egg
is cooked. Don't let the sauce come to a boil or the egg will curdle.
Remove pan from heat and let sauce cool to room temperature before stirring
in bourbon.
Serve at once with sauce served separately.
RANGER@HALCYON.COM
(SHARON OR GLENN GORMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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