Monday, September 17, 2012

Court of Honor

The Boy Scout Court of Honor is a quarterly potluck supper to recognize achievements and advancements. Happily, I always take Sweet Green Beans (which requires little thought on my part and is a healthy vegetable for everyone). This time, I also made Bread Pudding and real British Custard Sauce. It is a family favorite, too! The recipe is easy to make, and I have saved up the main ingredient in my freezer: heels from a loaf of bread and dried out biscuits or bagels (usually because someone left something in the toaster and forgot about it until it was too late). This stockpile of bread pieces also works good for homemade stuffing year round.

Bread Pudding
8 eggs
4 c. milk
2/3 c. sugar
1 t. cinnamon
1 1-2 t. vanilla
6 c. bread cubes
raisins & coconut, optional
Fill a 9x13 pan with dried bread cubes. Beat together eggs, milk, sugar, cinnamon, and vanilla. Pour over bread until well soaked. Bake at 325' F for 35 minutes. Serve warm or cold with sauce choice.
Vanilla Custard Sauce = 2 egg yolks, 1/3 c. milk or cream, 3 T. sugar melted together until thick and bubbly. Cool, then chill. To serve, beat 1/2 c. whipping cream with 1 t. vanilla to soft peaks. Fold in to yolk mixture. Serve cold.
Whiskey Sauce = 1/4 c. butter, 1/2 c. sugar, 1 egg yolk, 2 T. water, 2 T. bourbon or rum flavoring. Melt together on low heat until mixture boils and thickens. Add bourbon or flavoring at the end. Serve warm!

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