Merry Christmas

It’s Christmas day. Christmas morning is usually a flurry of early morning excitement and flying wrapping paper as gifts are revealed. Baby’s first Christmas was more akin to a whirl of diaper changes and confused disinterest. 10 weeks is likely to young to really appreciate gifts. At this point he really seems to be more interested in his feet, how they got there, and whether or not he can get them in his mouth.

Hanging out with Puddles
All that being said, I don’t have any pictures of Logan opening presents. He mostly slept through the gift presentation portion of the morning.

To make up for that, here is a recipe for bread pudding that is sure to delight.

1 Baguette, sliced into inch thick pieces and allowed to dry out over night.
4 eggs
1 cup milk
1 cup heavy cream
3/4 cups sugar
4 tablespoons butter, melted
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 tablespoon fresh rosemary, chopped fine
1/2 cup sweetened dried cranberries

Preheat the oven to 350f.

Break up the baguette into largish pieces, similar to a 1 inch cube. Place them in an even layer into a 9″ baking dish.

Drizzle the melted butter over the bread, and allow it to soak into the bread while you make the custard mixture.

In a bowl, beat the eggs. Add the cinnamon, nutmeg, sugar, rosemary, and vanilla and beat to combine before whisking in the milk and cream. Whisk until well combined and smooth.

Pour the egg mixture over the bread. Push the mixture down with a fork until it’s even in the pan. Not all the bread needs to be soaked with the egg mixture. Any bread left poking out will be crusty and crunchy. That’s the best part anyway.

Sprinkle the cranberries over the top of the pudding and place into the oven. Bake uncovered for 45 minutes, or until golden brown on the top and set in the middle. Allow to cool and set for 10 minutes before serving.

Serve it with this awesome bourbon sauce. Or, don’t.

8 tablespoons butter
1 cup of sugar
1 egg
1/2 cup of good drinking bourbon.
1 vanilla pod

Melt the butter over medium heat in a sauce pan. Split and scrape the vanilla bean, adding both the butter. Stir the butter and vanilla for 2-3 minutes, if it starts to brown, reduce the heat. Add the sugar and bourbon and continue to whisk until it’s creamy and smooth. Remove the vanilla pod. In a separate bowl whisk the egg. Temper the egg with some of the sauce and then add the egg, whisking vigorously to prevent curdling. Allow to cool for several minutes, and drizzle over pudding just prior to serving.

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