Hooray for Tuesdays, the designated day of my weekly baking club. This week we made chocolate bread pudding. Mmm. Someone at my house told me they didn't like bread pudding, and maybe it was true yesterday. But today is Tuesday and people change their desserty dislikes on Tuesdays as often as April rainstorms give way to sunshine. We have Dorie Greenspan to thank for that. It's becoming quite evident that I like just about every recipe that she creates. Chocolate Bread Pudding included. Incidentally, there's so much potential in a humble piece of bread. I've gotten into the habit of saving spare slices in one communal zip top bag in the freezer. Later, the aged slices make appearances as croutons, crumbs, soup thickeners, garlic bread, stratas, and now bread pudding. Keep this one in mind when you've got a good store of leftover white. For the real recipe, click here.
I made a 1/4 batch in a loaf pan with leftover bread for about $2.00. The sauce was made in the micro with some warmed cream and white chocolate.
Have a wonderful Tuesday. Thanks to my readers who kindly requested that I live up to my word and run my carrot cake recipe. Thanks for keeping me honest!
Buttermilk Glazed Carrot Cake with Cream Cheese Icing