Full disclosure: I’ve never really been a bread pudding fan. I want to love it, but haven’t really – until I tried this one, the version I made with Elizabeth Baird when pitch-hitting for Emily Richards one weekend at Christmas in November. Partly it’s due to the bread that was the starting point – a divinely light, buttery panettone baked by a company in Edmonton that’s nothing like the heavy, dense loaves shipped from Italy with a year-long shelf life. You don’t need to seek out this particular loaf – a mish-mash of raisin bread, fruited holiday bread and even croissants or cinnamon buns would work well here. And the finished pudding would be delicious for a holiday brunch or even dessert – they upped their bread pudding game with a crazy simple marmalade sauce you whisk together in about three minutes and pour overtop – spiked with brandy or Grand Marnier, if you like. This is easy to cover up and take with youContinue reading
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