You know how I’m always making rules of life?
I have a new one.
It’s called “If you try calling someone and they don’t answer the phone, don’t hang up and immediately call them back unless you’re on fire or your house exploded”.
Do you want to know what I think when my phone rings and I’m watching a movie or painting my toenails so I don’t answer and then they call right immediately back without even leaving a voicemail?
I think someone is on fire. Most likely, someone I love. So I freak out, and I answer the phone and basically get tricked into a mundane conversation that OMG YOU TRICKED ME YOU TOTAL BRAT.
Usually the people who are Two Call Backers are repeat offenders. It’s disgusting, right?
And the tricky thing is, when you start to not answer the second time, that little seed of doubt plants in your head. And it whispers, “but what if this time something really did happen and their face got dropkicked or their house exploded and you don’t answer and end up being the worst person ever?”
So then you answer, and it turns out their face didn’t get dropkicked. They just want to talk about non life-threatening things.
I’m guessing that since all my readers are cool, and fun, and super duper smart, that none of you do this. But if you know someone who does, just send this post along to them. The truth may hurt, but we’re softening the blow with a yummy dessert.
This was my first time making bread pudding, but it was so easy!! One cool thing about this recipe is that you make the bread mixture ahead and let it sit until you’re ready to spoon it into dishes and bake it up. And it smells amazing!!
- 2 large eggs
- 1 15 oz can pumpkin
- 1 1/4 cup heavy cream
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/2 a 12 oz loaf of french bread, but into 1 inch cubes
- 1/2 cup chopped pecans
- 1/2 cup firmly packed light brown sugar
- 1/4 cup (1/2 stick) butter
- 1 Tablespoon corn syrup
- 1 teaspoon vanilla extract
- In a large bowl, whisk together eggs, pumpkin, cream, sugar, cinnamon, salt, nutmeg and vanilla. Add bread cubes and stir to coat. Cover with foil or plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
- Preheat oven to 350. Lightly grease 5 ramekins (this totally depends on size of ramekin but if they're the kind that I used, you should get 5) and fill with bread mixture. Place ramekins on a cookie sheet and bake for 50 minutes, lightly tenting with foil for the last 20 minutes.
- During the last 15 minutes or so of baking, prepare your sauce:
- Toast pecans in a skilled over medium heat, stirring frequently for about 3-4 minutes or until fragrant. Remove from heat and set aside. In a small saucepan, cook brown sugar, butter, and corn syrup over medium heat for about 4 minutes or until sugar is dissolved. Remove from heat and stir in pecans and vanilla.
- Once bread puddings are finished baking, remove from oven and top with tons of glaze. Eat!!
Adapted from Southern Living
So as not to be wasteful, I had one/twoish of these for lunch yesterday. Delicious!!
Have a wonderful Wednesday and thank you for reading!!