Here it is, ladies and gentleman. White chocolate bread pudding and bourbon sauce.
5 croissants, torn in pieces
1 pint cream
1 pint milk
2 eggs
2 teaspoons vanilla
1 1/4 cup sugar
1 cup dried sweetened cranberries.
mix all these things in a large bowl.
Melt 1/2 cup white chocolate chips and 2 tablespoons butter in 1/2 cup cream and add to the previous, mix well and bake in a well greased cake pan at 350 degrees until set.
For the bourbon sauce:
Melt 1 stick of butter and 1/2 cup of brown sugar in a thick bottomed pan. Cook until it stops looking foamy and has a slightly shiny, opaque appearance. Add in 1/4 cup of bourbon (it will sizzle and foam quite startlingly; stir vigorously as you pour in), top of with 1/2 cup cream, warm though and remove from heat.
Yes, the extravagance of this recipe is over the top. All I have to say is, do not cut corners and try to reduce the fat. Just go with it. Also that as much as I love chocolate, replacing the white chocolate with dark is not an improvement at all. Dried cherries will do, but my favorite substitution was cream of cocoanut (the sweet stuff you use for pina coladas) and crushed pineapple, for which I have no amounts because we were always making like 6 times this amount. And yes, drink with very dark coffee.