Method

Place oven rack in center of oven and preheat to 350°F.  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 together eggs, egg yolk and sugar until light. Mix in butter, half-and-half, brandy, vanilla, nutmeg and salt.

Place bread in 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 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 custard is softly set in the center, about 1 hour.

Remove from the water bath. Serve warm or at room temperature with 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.

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.

Serves: 8

Contributor: pat ciesla

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