They told us we would be stranded, for one day maybe two, snow like an insurmountable blockade right up to our front door. We readied ourselves, grabbed a new board game, some candles and extra groceries. Leftover from Sunday dinner was a lovely loaf of bread that had begun to harden. Monday evening I began thinking about the potential of the snowy morning to come, and breakfast of course. I adapted a recipe from Lodge's A Skillet Full, for Tennessee Bread Pudding to include some extra decadence- dark chocolate.
The snow came, but not to the degree they forecasted. Work was called off prematurely so we still have the day to stay in. I'm tempted to turn off all the lights, unplug and just pretend. Toss the phone aside, turn off the television and hide the iPad. Have a good old fashioned conversation, huddled on a blanket with a plate of bread pudding and a glass of milk.
1/2 stick butter
1 loaf of French or Italian bread, preferably stale
2 cups of milk
2 eggs beaten
1 cup dried fruit; I used cranberries
1/2 cup dark chocolate, chopped
1 1/2 tablespoons vanilla
Preheat oven to 350 degrees. Melt butter in your 12 inch Lodge Cast Iron skillet. Slice bread into chunks.
Combine remaining ingredients in a large bowl.
Add bread chunks to the bowl and toss until the bread is saturated. Use your hands preferably and mash if necessary. Pour your mixture into the bubbling butter in skillet. Press down gently and allow liquids to rise to the top, moistening all the bread.
Bake for 40 minutes or until center is firm. When cool, top with powdered sugar.
If it wasn't morning time, I would top with ice cream. Maybe I will anyway.