| 1 | Preheat oven to 350f 15 minutes before baking, with the rack in the center of the oven. |
| 2 | Butter a 6-cup souffle dish. |
| 3 | Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish. |
| 4 | Whisk the eggs, egg yolk and sugar until light. |
| 5 | Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt. |
| 6 | Place the bread in the souffle dish and pour the custard over it. |
| 7 | Press the bread into the custard so it gets well soaked. |
| 8 | Let rest 20 minutes. |
| 9 | Put the souffle dish in the baking pan and place on the oven rack. |
| 10 | Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish. |
| 11 | Bake until the custard is softly set in the center, about 1 hour. |
| 12 | Remove from the water bath. |
| 13 | Serve warm or at room temperature with cranberry-maple sauce. |
| 14 | Once cooled, the pudding can be refrigerated for up to 3 days. |
| 15 | To reheat, cover with aluminum foil with several slits in it. |
| 16 | Bake in a preheated 350f oven for 20 minutes. |
| 17 | Serve warm, or at room temperature with cranberry-maple sauce. |
| 18 | Cranberry-maple sauce: bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. |
| 19 | Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen. |
| 20 | Cut the butter into 3 pieces. |
| 21 | Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. |
| 22 | Add the bourbon. |
| 23 | Sauce can be served immediately or refrigerated for up to a week. |
| 24 | Reheat gently and thin with 2 to 3 tablespoons water before serving. |
| 25 | Abby mandel - prodigy guest chefs cookboo |
