I just returned from spinning class---I'm thinking about circles, of going round and round---do we go nowhere or are we going somewhere. I always loved the carosel when I was little, that you always passed those people who were waiting for you, that you kept coming back and moving away from them, that who you wanted, was always around the next curve.
My laundry is also spinning right now and while I just finished eating the chocolate mint bread pudding, mom goes and send me a new recipe. The cycles circling...
SUGAR-CRUSTED CHOCOLATE CHIP AND CHERRY BREAD PUDDINGS
3 tablespoons butter, room temperature, divided
3 slices white sandwich bread (about 5 1/4x4 1/4 inches each)
1 cup half and half
2 large eggs1 teaspoon vanilla extract
1/3 cup plus 3 tablespoons sugar
1/2 cup semisweet chocolate chips
1/2 cup dried tart cherries
1/2 cup chilled whipping cream
1 tablespoon kirsch (clear cherry brandy)
Preheat oven to 375°F. Spread 2 tablespoons butter over bread slices. Cut bread into 1-inch pieces. Whisk half and half, eggs, vanilla, and 1/3 cup sugar in large bowl to blend. Add bread cubes, chocolate chips, and dried cherries; toss to coat. Divide mixture among six 2/3-cup custard cups. Dot tops with remaining 1 tablespoon butter. Bake 10 minutes. Sprinkle puddings with 2 tablespoons sugar. Bake until tops are browned, about 15 minutes.
Meanwhile, whisk cream, remaining 1 tablespoon sugar, and kirsch in medium bowl just until slightly thickened. Serve puddings warm with kirsch cream.