I’ve been baking as hobby for the past 15 years and I’ve just now made my first bread pudding. It’s kind of embarrassing, because bread pudding is one of those failproof, go-to desserts that most bakers keep in their arsenal, like a basic chocolate cake or sugar cookie. But I’ve actually got a pretty decent reason (excuse) for why it’s taken me this long to tackle this particular dessert – the thing is, I really, really love bread. If you set a loaf of bread in front of me, you should probably first hack off a couple slices for yourself, because no matter how large the loaf is, I am pretty much guaranteed to devour all of it. By myself. In one sitting. It’s like my hypothalamus (I’m so glad my four years of psychology didn’t go to waste) stops working whenever I’m around bread and I’ll just keep eating it until it’s gone. It’s rather impressive, really. On my resume, under Special Skills, it says able to consume an unlimited amount of baked yeasted dough. Come at me, recruiters!
I don’t know what the weather is like where you are, but here in New York, we’ve had a heat wave for the past week that finally broke last night with a much-needed summer thunderstorm. It’s cooled down to the 80’s now, which, compared to last week’s triple digits, seems like a godsend.
For me, the best – okay, let’s be honest, the only – way to beat the summer heat is by eating copious amounts of ice cream, whether it’s in cups, or cones, or between two cookies. And this recipe is so good and so easy, you won’t even break a sweat!
It’s never too hot for puns.