Or how I used up multiple leftovers to create a special Tuesday morning breakfast
You remember I’m moving, right?
along with all the initracasies of planning the move,
packing while continuing to see patients,
Foods like the multiple ends of bread loaves in the freezer and the final carton of eggnog from the holidays.
I adore Eggnog, especially the nutmegy version by Organic Valley.
Making this recipe couldn’t be simpler.
Dice the bread,
Beat the eggnog with a couple more eggs.
Pour the mixture over the bread.
Allow it an hour or overnight in the fridge to absorb the eggnog into each pore of the bread.
Consider that maybe the eggnog alone isn’t quite enough sweetness.
Debate the relative merits of honey, maple sugar to create a light glaze atop the baked pudding.
Eliminate both of those sweeteners since the flavor of the eggnog is the focus.
Decide that a bit of coconut sugar, broiled to a crisp brûlée would be perfect. How much you use is entirely up to you, but for my 9×12 pan I used about a half cup.