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Fun With FoodChocolate Kissed Bourbon Bread PuddingBY JOANNA STELLOH PHELPSIsn’t it worth a little extra effort to create a Valen- tine dessert? This is easy to make but takes a little time to bake but it’s worth it for that special someone! If youprefer not to use bourbon sauce, you can make a classic caramel sauce or even heat up a store-bought ice cream topping too.Chocolate Kissed Bourbon Bread PuddingIngredients:• 4 French bread rolls, torn into 1-inchpieces• 6 tablespoons bourbon• 1-1⁄2 cups heavy cream• 2/3 cup brown sugar, packed• 1⁄2 cup whole milk• 4 egg yolks, at room temperature• 2 teaspoons vanilla• 1⁄2 teaspoon cinnamon and pinch ofnutmeg• 1⁄2 teaspoon salt• 2/3 cup semi-sweet chocolate chips• 2 tablespoons sugar• 1⁄2 teaspoon cinnamon• 1⁄4 cup butter, cut into 1⁄2-inch piecesBourbon Sauce• 2 tablespoons bourbon• 1 teaspoon cornstarch• 6 tablespoons heavy cream • 1-1⁄2 tablespoons sugar• 1⁄2 teaspoon saltInstructions: Adjust rack to middle and preheat oven to 450 degrees. Grease two 12-ounce ramekins. On large baking sheet, spread out bread cubes and toast in oven for about 10 minutes. Remove and let cool and lower oven temp to 300 degrees. In large bowl, whisk bourbon, cream, brown sugar, milk, egg yolks, vanilla, 1⁄2 teaspoon cinnamon, nutmeg, and salt together. Add toasted bread cubes, stirring to coat and let sit about 20 minutes. Stir in chocolate chips and divide mixture between two ra- mekins. Cover each with foil, put on bak- ing sheet, and bake for 30 minutes. While baking, in small bowl, mix sugar, second 1⁄2 teaspoon cinnamon, and butter together. After 30 minutes of baking, remove bread mixture from oven, remove foil, and sprin- kle with butter mixture. Continue to bake uncovered for an additional 15 minutes,then raise oven temp to 450 degrees and continue baking another 10 minutes or un- til crispy and golden brown. Remove from oven and cool 30 minutes before serving.Making sauce: Whisk 1-1⁄2 teaspoons bourbon and cornstarch together in a bowl. In small sauce pan heat cream andsugar stirring occasionally, until sugar is dissolved. Whisk in cornstarch mixture and bring to a boil, reduce to a simmer and cook until sauce thickens, about one minute. Off heat, add remaining bourbon and salt and drizzle over bread pudding and serve.Calhoun County’s ONLY Authorized Armstrong DealerTHE YELLOW TRUCK PEOPLE269-963-7910 • 466 Main St. Battle Creek, MI • License # Electrical – 6112007 • License # Mechanical – 7103902HEALTH & FITNESS I SCENE 4302 27

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