Leftovers Bread Pudding

Jake and I were sitting at the table this morning, looking at the remainder of a cranberry panettone. He asked, "are you thinking what I'm thinking?" And we were: bread pudding.

But I didn't have enough panettone to fill the baking dish, so I added cubes of both my Guinness-gingerbread cake and my molasses boules.

To the cubed breads, I added eggs, eggnog, whipping cream, cinnamon, nutmeg, all-spice, vanilla extract and some organic sugar. I mixed until the breads were totally moistened. Then I pressed the entire mixture into a buttered baking dish and baked at 350 degrees till it was firm to the touch, about an hour.

Serve with a dollop of vanilla-scented whipped cream.

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