It’s growing chilly here. Nights are falling to the thirties.
Leaves are falling too–albeit often on 80 degree days, but like I said, the nights are cold–so cold we put off our camping trip for one more day when the temps will be a wee bit higher in the overnight…
So when the weather shifts and the chill grows, I yearn for bread pudding. Okay, so I yearn for it when it’s a 110 heat index, but I really crave it when it’s cold.
Maybe it’s the brandy. Maybe it’s the warm custard infused with vanilla and orange zest. Maybe it’s the brandy. Maybe it’s the melted chunks of dark chocolate on the crusty edges of the bread. Maybe it’s the raisins plumped in a 24-hour marinade of…brandy.
I know. Suddenly you’re Cookie Monster from Christmas Eve on Sesame Street and you’re ready to pluck off those little black keys on your keyboard, because they so resemble those fat, soaked raisins…aren’t you?
The recipe is relatively simple–cube a loaf of crusty white bread, soak it in a custard of half n half, heavy cream, vanilla and eggs overnight, also soak (overnight) a cup and a half of raisins in a cup and change of brandy and lots of orange
zest–mix them together with a few TBS of the brandy reserve (and keep on reserving that reserve to pour over the finished pudding…) and bake with chopped chocolate pieces over the top for 30-35 mins at 325.
Anyone else have a winter-warmer favorite?