tastily touring: (bouvet island) bread pudding by paula dean
Bouvet Island is our next destination in our tastily touring series. Bouvet Island is an uninhabited, Antarctic islet. It is one of the world’s most isolated islands and lies almost 1500 miles south west of the Cape of Good Hope (Southern Africa) and about 1000 miles north or Antarctica. The center of Bouvet Island is an ice-filled crater of an inactive volcano. Because of its volcanic origin the island is rocky with cliffs surrounding the coast. Ice covered and rocky make landing on Bouvet Island challenging. Bouvet Island is a dependent territory of Norway and is not subject to the Antarctic Treaty, which is basically an agreement first established in 1961. The treaty has been signed by 49 nations that agree to keep Antarctica as a scientific preserve, banning military activity on the continent. The French navigator Jean-Baptist-Charles Bouvet de Lozier discovered the island in 1739. Expeditions by the Germans and the Norwegians occurred between Bouvet Island’s discover and the 1920’s when Norway claimed the island, hoping to make it a whaling station. In 1971 Norway declared the island a nature preserve. The harsh climate of Bouvet Island has limited the amount of vegetation to lichens and mosses. Seals, seabirds and penguins reside on the island. It has been labeled IBA (Important Bird Area) by Bird Life International, an organization promoting the preservation of the bird populations of the world. So, what food could we possible share that would be appealing when on an expedition to an island that looks like an iceberg? How about a warm serving of bread pudding? Sweet and delicious, bread pudding is the kitchen sink of desserts. You can add anything you have on hand. Take a peek at Bouvet Island, and then tell us what you would want to eat if you were on an expedition to Bouvet Island?
Bread Pudding (Adapted from Paula Dean) Ingredients 2 cups granulated sugar 5 large beaten eggs 2 cups milk 2 teaspoons pure vanilla extract 3 cups cubed brioche or Challah, allow to stale overnight in a bowl 1/2 cup packed light brown sugar 1/4 cup (1/2 stick) butter, softened 1 cup slivered almonds (plus extra for garnish) 1 cup raisins ¼ cup brandy Pistachios , chopped(optional, had them on hand), for garnish For the sauce: 1 cup granulated sugar 1/2 cup (1 stick) butter, melted 1 egg, beaten 2 teaspoons pure vanilla extract 1/4 cup brandy Directions 1. Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. 2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and brandy. Pour over cubed bread and let sit for 10 minutes. 3. In another bowl, mix and crumble together brown sugar, butter, almonds and raisins 4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.