I finished the bread pudding to take to the Aunts for Thanksgiving tomorrow. It was a bit more rustic than the cushy version I witnessed in New Orleans, but I almost prefer something with a little more bite. Trust me, the butter is in there. Paula Deen would make me an honorary member of her club in a heartbeat.

I soaked the raisins in bourbon in advance so they got plump. There's shredded coconut and toasted pecans and lots of lovely brown sugar (which provides such a distinctive flavor compared to white sugar, I think, in cooking). The hard sauce, now in the fridge, contains loads of butter, a generous amount of bourbon, egg yolks and confectioners sugar. They will either love it or hate it tomorrow, but I think it will be good.

For my foodies out there--your feedback always appreciated.