Julia turshen's angel food bread pudding with butterscotch sauce
Bread
Every Thursday morning my wife, Grace, and I wake up before the sun comes out and drive half an hour to a church we are not members of. We roll up our sleeves in the church’s kitchen with four other people, including Georgine, our ninety-year-old friend, to cook a meal for sixty people in our community who are homebound for a variety of reasons, including chronic illness. We package up the meals and a group of volunteers deliver them. I have never been a morning person, but I’ve come to look forward to Thursday mornings more than any other day of the week. I love this group of people and the food we make, and it means so much to have a tangible way to give back to our community. Here is my bread pudding recipe that I make there often (it’s the best way to stretch a ton of leftover bread into something really delicious). If you’re baking for sixty as I normally do, feel free to triple this. If you skip the Butterscotch Sauce, increase the sugar to 1 full cup [200 g] to compensate (but I highly recommend making the sauce). <br /> –Julia Turshen
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