Happy Thursday Friends!
I am in the thick of packing with only 3 days left until I migrate back to New York. I’m trying to keep a brave face, but the more I pack the more I am reminded that I hate to be leaving Nashville. However, despite the somewhat organized chaos, I always find time for baking. In fact, my kitchen will be the last room that I pack up.
In between packing, I have been adding the finishing touches to my first cookbook. I am so excited to finally be able to share many of my recipes with the world. I plan to publish this first cookbook as an e-book and I cannot wait to unveil it. Writing a cookbook, (or any book) takes a lot of time, patience, and dedication. I am usually very lax about writing down the ingredients, steps, and process when I cook and bake; but when I started planning this book I forced myself to diligently write down many of the meals and desserts that I create.
My Cinnamon Raisin Bread Pudding is something that I created a few years ago before I was diagnosed with celiac disease. I have never really been a big bread eater and I would buy bread and then not know what to do with the leftovers. I would freeze my most of it with the intention to eat it later (of course, that never happened). One day, I looked in the freezer and realized my bread stockpile had gotten out of control. I thought to myself” what am I going to do with all this bread?” Then it hit me, “I’ll make a bread pudding.” I had never tried making bread pudding before, so I just randomly started to combine things I had on hand, a few eggs, vanilla, milk, cinnamon sugar etc. An hour or so later, this delicious bread pudding was born.
Again, that was about three years ago and it has taken me this long to finally write the recipe down for myself and now, for all of you. The great thing about this recipe is that it can be made with any type of bread. I have added my Cinnamon Raisin Bread Pudding to the Recipe club for purchase. I am not the biggest fan of bread pudding, but this recipe is awesome and not just because I created it. It is best served warm with a little (dairy or non-dairy) cream or even a la mode. Believe me, it is addictive.
Well, I’ll sign off for now for there are many things still left to do.
the gluten free chef