We had a wedding to go to this weekend for someone I have known for over 20 years. It was beautiful (outside, up on the mountain) and the weather was perfect and the storms held off until we were inside at the reception (it has been raining SO MUCH here…and it is storming again as I type this). I was so excited to go to the wedding and see people I grew up with but don’t see as often now. But to be honest I felt a little self conscious about it too because these are people who haven’t seen me pregnant, much less 7 months pregnant, and it’s just kind of weird to show up to something like that a completely different person.
So many people asked me how I was feeling and if I was doing better, which I thought was sweet. Although I also felt bad that I couldn’t honestly say I am 100% better, because I’m still having to take at least a bit of zofran every morning in order to keep breakfast down. It meant a lot to me that so many people asked though.
Back in January or February, during the months where I only remember that it was tax season and the Olympics were on and I felt like death, I made a list of food I wanted to eat once I felt better. And this bread pudding was right at the top. Gerrit’s mother made this for a family birthday celebration back in December, and it was the one thing I remember eating toward the end of December that I remember loving relative to everything else I was eating at the time. And when you’re not sick and don’t have the most ridiculous food aversions that I didn’t know could even exist, it is even better.
I’ve fully admitted in the past to not being the biggest bread pudding fan. It is one of Gerrit’s favorite desserts, but I’ve had trouble understanding the attraction. Perhaps I had never had the right one.
But this. This is the right one. This is a bread pudding with a perfect bread to custard to chocolate to buttery richness ratio. It is soft and creamy without being mushy. It has texture and bite and and the rich custard flavor you expect (but also with chocolate! and a caramel-y rum sauce!). And now that I’ve made bread pudding with croissants I’m not sure I could ever go back. We’re in dangerous territory now.