Creature of Habit

I know I'm old.

Yes I said it I know I'm old. Not because some one forgot to check my license when I bought alcohol, nope I always get carded and then get the once over. And its not because they are trying to be cute.
Its is because I'm a creature of habit and routine. Every Friday night we do our Grocery Shopping, it means we can have the whole weekend to ourselves and if we are up for work anyway might as a well just stay up few more hours and get it all done. So that means every week we go to the same stores at about the same time, so at our weekly Trader Joe's run the staff saw my stomach grow and grow and would ask when I was due. I would politely answer and we would go on our way. I figured they only remembered us because we use the same reusable baskets each week and they are unique. Oh yea and because I was a big pregnant lady :)

So when I broke routine and went on a Tuesday during the afternoon sans baskets with C I thought no one would recognize me or say Hi. Boy was I wrong people that apparently hadn't been working the Friday night shift in a while stopped me and wanted to see the baby and wanted to know her name etc. That is when I knew I had turned into a predictable old lady. So I will sit here in my sweat pants and eat my favorite old timey dessert, Bread Pudding. And Bread Pudding gets even better when drizzled with Caramel and Trader Joe’s Fleur De Sel Caramel Sauce is perfect.

Maybe getting old isn’t so bad if I can eat decadent desserts like this with out having to worry about skinny jeans, micro minis and tiny tee’s.IMG_3901
White Chocolate Blueberry Bread Pudding with Salted Caramel Sauce
1 cup of heavy cream
1 cup of half and half
2 teaspoons of cinnamon
1/2 of a 1lb loaf of dense white bread
12 oz of white chocolate chips, divided
6 egg yolks
1/2 cup of sugar
2 teaspoons of coarse sea salt
2 teaspoons of vanilla
8 oz of blueberries, I use the frozen wild blueberries from Trader Joes because they are tiny and really flavorful
Fleur De Sel Caramel Sauce

Preheat oven to 350 degrees. Spray 6 6oz ramekins with non stick spray and set aside. Heat cream, half and half, vanilla until it comes to a boil then turn it down to a simmer, mix in the white chocolate and stir until combined and completely melted. Then set aside to cool. Chop the bread into 1 inch cubes and set aside in a large bowl. In a bowl mix the egg yolks, sugar, salt and cinnamon together, add in the warm cream mixture and whisk to combine. Pour the custard mixture over the bread and stir to coat every piece and let it sit for 10 minutes. Add in the blueberries and stir gently. Then divide the mixture evenly between the ramekins. Bake for 17-22 minutes or until the top is light golden brown and the custard is pretty much set.
Heat the caramel sauce for about 30 seconds in the microwave and drizzle over the warm bread pudding.

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