What to Bring (And Not to Bring) to Friendsgiving
Feeling a little overwhelmed by your holiday schedule? Enter Friendsgiving, a time to gather with friends in a casual setting to decompress and swap stories from office parties and family get-togethers gone awry. Friendsgiving is a relatively new tradition, but it is already sacred to its participants. If this is your first Friendsgiving, here are some tips on how to navigate the party like a pro.
What to bring: yourself and your significant other, if that person is invited and/or known to the group
What not to bring: uninvited persons. The Friendsgiving space has to be a safe place to vent and strangers can upset the dynamic. At the very least, ask your host before you show up with someone no one was expecting.
What to bring: a fun, lowkey board game or a playlist
What not to bring: a game that takes three hours to explain, ten hours to play, and fourteen hours to pack up.
What to bring: a dish you want to eat. Don’t be afraid to try something new. These people are your friends, and Friendsgiving is a safe space. May we suggest Bourbon Bread Pudding? (Don’t forget that anything you bring is going to need to travel with you!)
What not to bring: something you won’t eat. None of this “I’m not eating gluten right now, but here’s this bread pudding.” No one at Friendsgiving needs to feel judged.
Bourbon Bread Pudding
1 package Aunt Millie’s
Old Fashioned White Dinner Rolls
3 c. 2% milk
2 cups sugar
1 tsp. vanilla extract
1 c. chopped pecans
½ c. seedless raisins
2 Tbsp. butter
Whiskey Sauce (recipe below)
1 ½ c. sugar
⅓ c. water
¾ c. butter (cut into 12 pieces)
2 tbsp. bourbon whiskey
1 tsp. cornstarch
Preheat oven to 350 degrees, and butter a 9” x 13” baking dish.
Tear dinner rolls into small pieces and place in a large bowl. Cover bread with the milk and let absorb for 15 minutes.
In another bowl, beat eggs, sugar, and vanilla until thick and creamy. Add pecans and raisins, and pour over soaked milk and stir until mixed.
Spoon the mixture into the buttered baking dish.
Bake for 50-60 minutes, until a knife inserted in the center comes out clean.
Let stand 10 minutes.
In a medium saucepan, combine the sugar with the water. Bring to a boil without stirring.
Insert a candy thermometer and let simmer until the mixture reaches 238 degrees, about 4 – 5 minutes. Remove the thermometer.
Turn off the heat and add the butter all at once. Stir until the butter is completely melted.
Mix the bourbon and cornstarch together, and then add to the mixture.
Return the sauce to the heat and cook until it boils and remove from heat.
Cool slightly and serve warm over the bread pudding.