Can we take a second and recognise the significance of the number 33? Not only is it a handsome lookin’ number, it’s also the age at which Jesus was crucified. And by no coincidence, it’s the coming of age for a hobbit, in Tolkein’s Lord of the Rings trilogy.
Jesus performed 33 recorded miracles.
It’s also the numerical equivalent of AMEN (1+13+5+14=33).
Larry Bird’s number is 33. Speaking of which, GO CELTICS!
Hmmm, apparently, it was also Kobe’s jersey number in highschool. Oh dear.
Anyway, you get it right? It’s a pretty auspicious number. So here’s my humble offering to the number 33.
In this episode, I show you how to make my version of bread pudding, using coconut milk, fresh ginger, dried figs, cashews, and… a little whiskey. Put it all together, and it’s a recipe for bringing a smile to your face when grey clouds threaten your horizon. Because, my loves, this is all temporary. Even our darkest days are just temporary… you can’t have a valley without a mountain top. Look up dear hearts. God is on the move!
In a goofy way, the song Karen and I sing in this episode reflects that attitude. Instead of cursing up a storm when you feel like you’re doubled under with anger or sadness, maybe this little ditty will help you straighten your shoulders a touch. If not, then email me and I’ll pray for you. How ’bout that?!
Check it out![youtube]http://www.youtube.com/watch?v=GYsNvlLWcgQ[/youtube]
HUGGY BUGGY BREAD PUDDING
6 dried figs (I used the black mission kind but any is good), soaked in hot whiskey for at least 15 minutes. Reserve 2 tbsp of whiskey. Drink the rest.
1 baguette, cut into 1″ chunks (about 7 cups)
1 14oz can coconut milk (not the lowfat kind)
2 1/2 cups whole milk
1 cup sugar
1/4 tsp cinnamon
1/4 tsp cardamon
1 tbsp fresh ginger, grated
Pinch of salt
Handful roasted, unsalted cashew nuts
3 tbsp melted butter
1 small container whipping cream
Zest of an orange
2 tbsp powdered sugar
1) Preheat oven to 350 degrees Fahrenheit. Make sure you have two dishes: 1 large roasting pan, and 1 9″x13″ baking dish. Pour melted butter into the baking dish and use a pastry brush to make sure there’s butter all over it.
2) Whisk coconut milk and whole milk together in large bowl. Add bread and toss. Allow to soak while you prep the rest of the ingredients.
3) In another medium bowl, whisk eggs, sugar, spices, ginger, reserved whiskey and salt together until smooth. Slice figs thinly and set aside. Pour egg mixture into bread mixture, add figs, and toss together.
4) Pour the whole lot into the prepped baking dish. Sprinkle with cashews. Place roasting pan in the oven. Place baking dish in the roasting pan. Pour hot water into roasting pan, and fill until halfway up the baking dish. Shut oven door, and bake about 35 minutes, until the pudding pulls away from the sides of the dish.
5) Beat whipping cream in large bowl, with powdered sugar. When soft peaks form, gently fold in orange zest. Top serving of bread pudding with whipped cream, and serve!
UPDATE: I meant to mention that you DON’T need to add whiskey to this recipe to make it good. In fact, the first time I made it, I didn’t use any! You can soak the figs in hot water or hot juice, or heck even some hot fruity tea! You can add the juice or tea to the custard, or omit altogether.