Celebrating Mother’s Day With Friends

Celebrating Mother’s Day With Friends

This weekend is Mother’s Day, but if you and your fellow senior ladies aren’t able to get together with family this time of year, you might want to consider throwing a party for each other. Socializing is important for seniors, as a Gallup poll from earlier this year found that those who socialized for three hours a day had a dramatic increase in their mood.

Getting together with your friends could be just what you need for Mother’s Day. Not only will you be celebrating each other, but you can also catch up. Just make sure to schedule the party at a time when your loved ones won’t be making calls to wish you well on your special day.

Rely on your friends to bring the finger foods to snack on, and you can bring the tasty dessert. After all, you’re the one throwing the gathering. Here is a new twist on bread pudding that is sure to please.

Bread Pudding with Bourbon Sauce
Serves 6

3 eggs
1 1/4 c. sugar
1 1/2 t. nutmeg
1 1/2 t. vanilla extract
1 1/2 t. ground cinnamon
1/4 c. unsalted butter
2 1/4 c. milk
1/2 c. chopped pecans
5 c. stale French bread, cubed
1 apple, chopped

For Bourbon Sauce
2 eggs
2 c. confectioners’ sugar
1/2 lb. unsalted butter
1/4 c. bourbon whiskey

Preheat oven to 350 degrees. With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon and beat until well blended. In a sauce pan, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven, immediately reduce heat to 300 degrees and bake for 40 minutes. Increase heat to 425 degrees and bake for another 15 minutes until nicely browned.

To make the Bourbon sauce, combine 2 eggs and confectioner’s sugar. Melt butter in a double boiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool and add bourbon. Serve over bread pudding.