Rich Start

2019-03-01 -

The way you should start not every day—but at

least one day

Skim milk in light-roast coffee, low-calorie cereals that are light on sugar, no-fat yoghurt mango smoothies the color of sunbeams— and then there are the sunbeams themselves, of course. Mornings are often full of light, and that’s fine. But there’s something to be said for the occasional touch of the Victorian, beginning the day with no thought to the weight of the world or anything else. Sometimes it’s best to turn up the flavors, heap on the goodness, and clear the mid-day calendar; you’ll want time to savor the morning’s repast. Call it breakfast, call it brunch, or just call it indulgent. If you don’t start at least one day of your life with a meal like this, you’re doing something wrong. After all, “making light” of something used to be a bad thing, right? Right.

The English call this a dessert, and it is. But then so are Belgian waffles and French toast. And really, what is bread pudding but French toast chopped up and baked with the topping already on it? There are a million ways to make this, and there’s no going wrong at the savory/sweet fork in the road when you’re looking for recipes, but if you like your breakfasts on the sweeter side of the table—and you enjoy a nice Dewar’s Scotch whisky now and then—then we have the bread pudding for you:

WHISKY BREAD PUDDING

Ingredients:

Bread Pudding

1 cup milk

1 cup heavy whipping cream

1/2 tsp vanilla

3 eggs

1/3 cup sugar

1/2 cup dried tart cherries or cranberries 2 cups diced brioche

(roughly three slices, no crusts)

Whisky Sauce:

1/4 cup unsalted butter, diced 1/3 cup granulated sugar