Not because I'm cold, mind you, but because I can't resist the urge to bake...sweets, especially. You could almost say I've been on a baking spree. Or you could just go ahead and all the way say it, because it's the truth.
What's also the truth is that my clothes have shrunk.
Ahem. I can't imagine why that's happened.
But I do wish I was a better sharer. Unfortunately, I tend to gobble up everything I bake faster than a bear bulking up for hibernation, and I only think about sharing these goodies after the fact.
So, since I don't have any actual baked goods to offer you, the best I can do for you is to share this recipe and hope it inspires you to do some baking yourself.
Feel free to invite me over if it does. You're probably better at sharing than me.
And speaking of sharing, this very recipe was inspired by my gracious orange tree, which has recently decided share with me some lovely and bright, citrusy and sweet, fresh Ozark-grown oranges--in the midst of this rush of arctic air that has settled around the homestead, and the greenhouse in particular.
Go figure. But I'm not complaining...though I am rambling, so let's go ahead and get started with this deliciously rich dish...
Blackberry Orange Bread Pudding
8 cups bread, torn into pieces
4 cups milk (or eggnog)
1 stick butter
1/3 cup sugar
1 tsp vanilla
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1 orange, peeled and diced
1/4 cup blackberries
1. Preheat oven to 375. Pour melted butter over bread and oranges in a mixing bowl.
2. Whisk together milk or eggnog, eggs, nutmeg, sugar and vanilla. Pour mixture over buttered bread. Allow to rest for 30 minutes, then add blackberries.
3. Butter a baking pan and pour in bread mixture. Bake for about 40 minutes or until golden brown.
Here's the step by step...
On a side note, I find melted butter mesmerizing. I could probably stare at it for hours, but I've heard staring is rude so I won't do that...right now, at least.
The bread will immediately begin soaking up the liquid, and it's kind of fun to watch. Which is why I decided to film it for you...
Or you could just twiddle your thumbs.
It's up to you.
I love this part, but it doesn't always last. The puff might deflate a bit as the pudding cools, but that's really okay because once it starts to fall you can start to glaze it...
Your heart (and your tastebuds) will love it...your waistline may not. But just remember--it's wintertime and we need all the calories we can get to help us survive this frigid season.
Or at least that's what I'm telling myself as my pants get harder and harder to button and my shirts get snugger and snugger around my mid-section.
I figure I'll have to start wearing stretchy pants and baggy shirts before long, so if you see me out and about this winter, just pretend you don't notice my outfit.
Thanks in advance...and enjoy the recipe!