I’m here. I’m alive & kicking. Everything is great. And yes, I have an explanation for my blog hiatus.
- Holiday season = Family & Food Coma.
- 5 day trip to Vegas for Papa Ltsl’s Birthday ( I have pictures to share with you of food that will rock your socks and send you to the moon & back … they’re coming. Soon.)
- Work & life. I got back a week and a half ago and since, I’ve been on a roller coaster ride… in the best way possible. Let’s just say 2013 is going to kick 2012’s cupcakes :D
Let’s cut the chit-chat though … and get down to the goods.
I think something is happening. I think my taste buds are changing – I’d like to believe I’m becoming more mature, cultured and open to new foods and ideas.
I just made myself sound more fancy than I actually am.
Give me a second with a jar of nutella and it’s a different story.
Though I will never outgrow cookies and milk, pbj sandwiches and a heaping bowl of gooey mac & cheese. I made something recently on a whim – I knew I didn’t like bread pudding … but I also know Mama LTSL loves it and it wouldn’t go to waste.
It’s a consistency thing, I don’t like anything that jiggles in my mouth ( wow – sometimes, I type things and re-read it and just think …you need a thesaurus!!)
My point is, jello … no thanks – custard – I’ll pass – creme caramel – do you have cheesecake instead?
I knew this bread was safe from my always-craving sweet tooth.
So I used stale bread – chopped – soaked – added a dash of this and a splash of that – baked and allowed it to sit. I sliced it, mama tried it fell in love and I left it there.
Opening the refrigerator one day, I got a whiff of that strong cinnamon and citrus coming from the bread pudding. I snuck a piece ( of course, the super crunchy- caramelized – corner bit) and
I fell in love.
Verdict: I love bread pudding!
… it might just be this one and the fact that I could down an entire panettone to myself if given the opportunity, but id like to believe I’m becoming more of an adult ( … yea right)
Panettone Bread Pudding
1 Large Panettone ~ Cubed ( no need to make it need, the more “rustic” the prettier it will be)
3 Cups Full Cream
1 Cinnamon Stick
2 Small Pieces of Orange Peel
1 Tbsp Whole Cloves
2 Tbsp Melted Butter
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Tsp Ground Cinnamon
1 Tsp Ground Nutmeg
1 Tbsp Vanilla Extract
2 Tbsp Dark Rum ( or 1 Tbsp Rum extract)
In a large pot, add full cream, cinnamon stick, orange peel and whole cloves. Allow to simmer for 2 minutes, until small bubbles begin to form. Strain contents, saving your flavoured cream. Allow to cool, as you prepare the other ingredients.
Preheat your oven to 350 oc. Lightly butter a 12 x 16 inch baking pan.
Arrange your cubed panettone in the baking dish.
To the cooled cream mixture, add the melted butter, eggs, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract and rum. Mix until well combined.
Spoon the mixture over the arranged panettone, allowing the spongy bread to soak up all the yummy-goodness.
Bake for 1 hour, until the top gets toasted and brown and the bread pudding passes the toothpick test.
Panettone Bread pudding, your family and tummy will thank you.
Happy chomping darlings!!