Happy Easter

Easter means the start of spring. My fondest memories of Easter from childhood were mornings spent squeezing into the back pew at Catholic masses, either in Florida or in New Jersey, and wanting to wear my new spring clothes when it wasn’t exactly warm enough yet.

Now Easter means something a little different. Obviously the religious aspect still reigns number one in priority, but eggs and baskets have been replaced by mimosas, leisurely afternoon in my parent’s house, and on a weekend such as this … maybe a little sunbathing?

Oh, and cooking. Because God knows (yes, he does know, this isn’t in vain) that I love cooking. Hell (sorry, I know it’s Easter), he’s the one that gave me this crazy gift. And since my kitchen in New York isn’t fit for much hardcore cooking, and my budget hardly allows for me to buy eggs AND milk AND cream AND butter, I save a lot of my baking for my mother’s kitchen. Ha, she HATES this.

I also know that I haven’t given you a recipe in a long time, and I’m well overdue. Here is my basic bread pudding recipe. For me, nothing says comfort food like bread pudding. If the idea freaks you out, it’s literally liquored-up French Toast, topped with ice cream. How bad can it be? Taste wise, not health wise, that is.

It’s the perfect brunch dessert.

Basic Bread Pudding Recipe (makes 6 ramekins or one 9″ casserole dish)

From here the recipe can be changed or modified. I always add a fruit, whether it be berries in season or ripe peaches in the summer. Nuts are a great addition, as are chocolate chips. I usually add a pinch of liquor to compliment the nut/fruit/chocolate.

1 day old French baguette

2 cups dairy (this can mean either 2 cups milk (any % you have on hand), heavy cream (for very rich dessert), half and half, a combination, 1 cup milk and 1 cup Greek Yogurt, the sky is the limit, and so is your waistline)

1 tablespoon Vanilla Extract (I use less when I’m using an addition of liquor, you don’t want the flavors to compete but compliment each other)

1 tablespoon liquor (I like bourbon the best, but rum is a great option for summer time as well)

2 eggs

1 cup sugar (this can also be more or less depending on diet and/or how sweet your fruit addition is)

Chocolate Chips (optional)

Nuts (optional)

Fruit (optional)

Butter

Preheat oven to 375 degrees F.

Cut bread into one inch cubes and allow to soak in dairy, vanilla, and liquor for five minutes. Whisk eggs and sugar together and add to bread mixture, stir to combine. Mix in fruits, nuts, chocolate and place in greased ramekins or dish. Dot top with butter and bake for 45 minutes. If top starts to brown before the custard is cooked through, cover with tinfoil.