summer bread pudding

June 20, 2011

My own dear dad was beyond thrilled way back in March when I made bread pudding for the first time, so I decided to revisit the dish with a summertime twist this Father’s Day.

For scheduling reasons, I fixed up a brunch spread for the occasion, telling my brother’s family I was preparing a “baked french toast thing” because bread pudding just sounds so blah and bland.  Both my dad and my brother have extraordinary  sweet tooths (sweet teeth?) and since it was their special day, I heightened the sugar factor by using dried bing cherries in place of the raisins and amaretto in place of the whiskey for the sauce.

Served with a fresh cantaloupe and blueberry salad, a pound of bacon, and a pitcher of orange juice, the fathers in my family were delighted with my efforts (almost as much as watching my brother’s three-year-old twins use their forks to spear blueberries one by one by one).

Happy Father’s Day, for the man who introduced the concept of breakfast-for-dinner, I gave him the gift of dessert-for-breakfast!

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