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Transfer the squash to a food processor and puree until smooth.. Place the bread on a rimmed baking sheet; bake for 15 minutes, until just dry..In a large saucepan, combine the 3 milks with the brown sugar, anise seeds, cloves, cinnamon and allspice and bring just to a simmer, stirring until the sugar is dissolved, about 2 minutes.

Whisk in the pureed squash.Strain the mixture through a fine-mesh sieve set over a large bowl; discard the solids.Whisk the butter, egg yolks and vanilla into the mixture and stir in the toasted bread cubes.

Drain the prunes, pressing to extract as much of the soaking liquid as possible, then discard the liquid.Add the prunes to the bowl.

Let the bread pudding mixture stand for 20 minutes, pressing to submerge the bread and stirring occasionally, until most of the liquid has been absorbed.. Set a 9-by-13-inch baking dish near the stove.

In a medium, heavy saucepan, combine the granulated sugar with 1/2 cup of the water and cook over high heat, stirring until the sugar is dissolved.They also reduce the overall level of alcohol absorption by allowing for more alcohol metabolization by the enzymes in your stomach lining (rather than your small intestine, which basically shoots the booze straight into your bloodstream).

I experimented with them at length and determined two things: SoBars definitely slow that glide-path of intoxication, which in turn-for me at least-helped minimize next-day despair.And, they taste excellent.

Especially the caramel macchiato flavor.. Wingman Corp.. Then there's.This new zero-calorie sparkling water offers a clever workaround, as far as I'm concerned, to reducing hangover risk.