the more you know the less you need

the more you know the less you need



I am not a morning person. I cannot face a green smoothie to start my day.

Like Winnie-the-Pooh (bread, honey, and condensed milk) and Paddington Bear (buns and cocoa) who enjoyed Elevenses, I like to eat later-ish. The bears were right; eleven o’clock is excellent.

My notion of a civilized breakfast: Cranberry Bread Pudding with a drizzle of cream, and a cup of tea. No, not every day, but today.

I think Pooh and Paddington would approve.

The Recipe:

4 eggs

2 egg yolks

1 1/4 c. heavy cream

1 1/4 c. whole milk

1/4 c. maple syrup

1 tsp. vanilla

  • Butter a glass Pyrex baking dish
  • Spread Cranberry Ginger Preserves over the bottom (I made my own using the recipe on the bag of cranberries & added freshly grated ginger)
  • Fill dish with dry cubed bread (I used Portofino Cranberry bread & some sourdough)
  • Sprinkle in some dried cranberries
  • Whisk egg mixture. Pour over bread.
  • Sprinkle course sugar on top
  • Bake 350°F, 30-40 minutes. Eat warm.

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