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I didn’t create this recipe but I certainly enjoyed it.  Easy, incredibly delicious, yum!  Enjoy…

Ingredients for the bread pudding:

6 large eggs, 1 1/2 cups sugar, 4 cups milk (I used 1%), 1 cup heavy cream, 1 tbls. bourbon whiskey, 1 tbls. vanilla extract, 1 tsp. ground cinnamon, pinch of allspice, 1 (1 lb.) loaf day-old French bread torn into 1″ chunks, 4 tbls. butter melted, 1/2 cup Craisins (or any dried fruit).

Ingredients for the whiskey sauce:

1 cup sugar, 1/2 butter, 1/2 cup corn syrup, 1/4 cup bourbon whiskey or to taste.

Directions for making the pudding:

Preheat oven to 325 F. In a mixing bowl, whisk together the eggs and sugar until light and creamy.  Add the milk, cream, whiskey, vanilla, cinnamon and allspice. Whisk thoroughly until combined.

Scatter the bread in a 9×13″ baking dish, and drizzle the melted butter over the bread. Toss until coated. Top with the dried fruit. Cover with the custard mixture and stir until all coated. Let rest for at least 30 minutes to allow the bread to soak up the custard. (I let my soak for 6 hours in the refrigerator and it was perfection).

Bake about 40 minutes, or until the custard is set and the top is browned. Let cool for 15 minutes before serving. May be served warm, room temperature or cold.

Directions for the whiskey sauce:

Mix the sugar, butter and corn syrup in saucepan over low heat. Stir until the butter is melted, the sugar is dissolved and mixture is heated through.  Whisk in the whiskey. May be served warm, or at room temperature.

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What a successful evening the 5th Annual Bainbridge Island Pro-Am Bread Pudding Bake-Off was.   On Friday, February 4th, My Kids’ Cookies and The Island Gallery joined together to host this event.  Benefitting Helpline House with the proceeds raised, we had over 20 entries in both the professional and amateur categories.  People purchased $1/tasting tickets and circled the pudding table again and again, taking small bite tastings and voting for their favorites.  All the tastes and entry fees resulted in Helpline House getting a check for almost $1,200.  That’s alot of good that can be done via one spoonful at a time. 

It was so easy for us to participate.  My Kids’ Cookies just had to open it’s kitchen to the amateur bakers and let them get creative.  We had such a fun day.  The baker/contestants arrived laden with ingredients, recipes and enthusiasm.   The day was spent chopping, cutting, mixing, stirring, tasting and baking up a storm of unique recipes.  Our kitchen had the wonderful aroma of bread pudding all day long.  Everyone was great about sharing mixers, workspace, oven space and baking tips.  All for such a worthy (and delicious) cause. 

In addition to having the best amateur and Best of Show entry, the gold medal winner Katie S. also has a sweet heart.  She sent Thank You flowers to My Kids’ Cookies and The Island Gallery for putting on the event.  

With music playing during the event, heavy spoon lifting, friendly discussion, voting, and great photos of the tasty treats by Nick Felkey, the evening was a sweet and smashing success.

Bring a Bread Pudding Bake-Off to your town for your local charity and watch the event grow to be a well anticipated evening each year. 

           

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What’s better than eating bread pudding? Eating bread pudding and helping others too..

That’s what the 5th Annual Bainbridge Island Pro-Am Bread Pudding Bake-Off is all about. After skipping last year, it’s once again time to enter this fun contest that benefits Helpline House.

Mark you calendars and get your entry form ready. You can pick up entry forms at My Kids’ Cookies & Coffee Shop or The Island Gallery (right next door) – both on the corner of Winslow & Ericksen in downtown Bainbridge Island.

You don’t have to enter a bread pudding to have fun. Just come with an empty stomach and an open heart and you can taste away the evening of the event.  And, since we do Chicago politics, you can stuff the ballot box for your favorite entry.  Remember, it’s all in fun and for a great cause.

Contest is Friday, February 4th from 6-8pm
All amateur entries must be prepped and baked in My Kids’ Cookies kitchen on 2/3 or 2/4.  Reserve your time slot soon by calling 206-780-3091

$20/entry fee
$1/per tasting fee at the event

All proceeds benefit Helpline House.  Any questions, feel free to call and ask – 206-780-3091.

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