Eggnog Bread Pudding – We Love God!

The cross…always has its way. It wins by defeating its opponent and imposing its will upon him. It always dominates. It never compromises, never dickers nor confers, never surrenders a point for the sake of peace. It cares not for peace; it cares only to end its opposition as fast as possible. With perfect knowledge of all this, Christ said, “If any man will come after me, let him deny himself, and take up his cross, and follow me.” So the cross not only brings Christ’s life to an end, it ends also the first life, the old life, of every one of His true followers. It destroys the old pattern, the Adam pattern, in the believer’s life, and brings it to an end. Then the God who raised Christ from the dead raises the believer and a new life begins. This, and nothing less, is true Christianity… We must do something about the cross, and one of two things only we can do – flee it or die upon it.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs		Desserts, Holiday	8	Servings

INGREDIENTS

3		Eggs
1		Egg yolk
3/4	c	Sugar
4	T	Unsalted butter, melted
1 3/4	c	Half-and-half
3	T	Brandy
2	T	Pure vanilla extract
3/4	t	Freshly grated nutmeg
1/8	t	Salt
6		Dry cinnamon raisin bread
		quartered
1/3	c	Pure maple syrup
2	T	Sugar
1 1/2	c	Cranberries
		if frozen do not thaw
3	T	Unsalted butter
1 1/2	T	Bourbon

INSTRUCTIONS

PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the
center of the oven. Butter a 6-cup souffle dish. Have a kettle of
boiling water ready and a baking pan large enough to hold the souffle
dish. Whisk the eggs, egg yolk and sugar until light. Mix in the
butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place  the
bread in the souffle dish and pour the custard over it. Press the
bread into the custard so it gets well soaked. Let rest 20 minutes.
Put the souffle dish in the baking pan and place on the oven rack.
Pour boiling water into the baking pan so it comes halfway up the
sides of the souffle dish. Bake until the custard is softly set in  the
center, about 1 hour. Remove from the water bath. Serve warm or  at
room temperature with Cranberry-Maple Sauce. Once cooled, the  pudding
can be refrigerated for up to 3 days. To reheat, cover with  aluminum
foil with several slits in it. Bake in a preheated 350F oven  for 20
minutes. Serve warm, or at room temperature with  Cranberry-Maple
Sauce. CRANBERRY-MAPLE SAUCE: Bring the maple syrup  and sugar to a
boil in a small non-aluminum pan, then cook for 3  minutes. Add the
cranberries and cook until their skins burst and  they begin to pop, 6
to 8 minutes, or slightly longer if they are  frozen. Cut the butter
into 3 pieces. Remove the pan from the heat  and whisk in the butter, 1
piece at a time, waiting until each is  incorporated before adding
another. Add the bourbon. Sauce can be  served immediately or
refrigerated for up to a week. Reheat gently  and thin with 2 to 3
tablespoons water before serving.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 589 Calories From Fat: 126 Total Fat: 14.2g Cholesterol: 119.5mg Sodium: 69.7mg Potassium: 83.9mg Carbohydrates: 113.4g Fiber: 7.3g Sugar: 22g Protein: 2.8g