Thanks everyone for your helpful comments/emails in my last post. I really appreciate it. I have a lot more research and thinking to do before I decide anything. I'm going to talk to some schools this week and then I'll let you know what I'm thinking.
In other news, I haven't been around the computer very much in the past couple of days. I've been swimming, thrifting and fishing.
I went fishing with Eric and his dad on Sunday. I woke up at 5:15 AM. WOWWW. It was so early. But I survived... and I didn't even have any coffee. I saw the sun rise for the first time in a long time. Probably since that day I met Eric at McDonalds for breakfast after staying up all night.
My favorite part about fishing is cruising around in the boat. It's fun and it reminds me of a powerboat racing game I used to play on the computer.
That was random. And I just admitted something super dorky about my past.
Eric and his dad are good fisherman. First they catch shad (bait fish) and then they use that to catch fish. They let all of the fish go, so none of the fish pass away. :)
I did not put the bait on the hook, but I did catch the first fish of the day. It was a Kentucky bass. Holding a live fish was kind of scary. I was afraid it would bite me but it didn't.
It was a lot of fun. I'd like to go a lot more this summer if they'll have me. Although it must be super annoying for them to keep putting bait on for me.
I'm really loving all of this fruit that's in season now. I have cherries, blueberries and strawberries in the refrigerator right now. I love it.
You can buy peaches right now too, but I think technically they're in season in July and August. When you do get your hands on some peaches, make this Peaches 'n Cream Bread Pudding with Bourbon Sauce. That is, if you can stand to turn on your oven.
It's so hot here already! I think I'm going to take it easy on the baking.
Rumor has it that Eric's dad likes bread pudding and peach desserts, so maybe I'll have to make this for him. It's a really easy to dessert to make; chop up some soft, buttery rolls or bread and toast it. Then whisk up a custard made out of cream, milk, eggs, sugar, spices and vanilla before stirring in the toasted bread cubes and peaches.
The pudding is topped with chopped pecans and baked in the oven until set. I drizzled a bourbon sauce over the top made out of bourbon (duh), cream, brown sugar and maple syrup.
I really liked the maple syrup in the sauce. It made the bread pudding taste like French toast, thus giving me an excuse to eat it for breakfast.
Peaches + pecans + bourbon + brown sugar makes a real southern dessert going on here, y'all.
8 cups cubed soft buttery rolls or bread
4 large eggs
1 (12 ounce) can evaporated milk
3/4 cup heavy cream or half-n-half
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups coarsely chopped peaches
1/2 cup finely chopped pecans
Maple Bourbon Sauce
1/2 cup heavy cream or half-n-half
3 tablespoons pure maple syrup
2 tablespoons brown sugar
1-2 tablespoons bourbon
Heat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
Place bread cubes on a cookie sheet; bake 10 minutes or until toasted. Cool.
In a large mixing bowl, whisk together eggs, evaporated milk, cream, sugar, vanilla, cinnamon and nutmeg until well combined. Stir in bread cubes and peaches and allow to soak for 10 minutes.
Pour mixture into baking dish; top with pecans. Bake 35-40 minutes or until golden brown and just set. Cool on a wire rack.
To make the bourbon sauce, whisk together cream, maple syrup, brown sugar and bourbon, in a small saucepan over medium heat; bring to a boil. Remove pan from heat and drizzle sauce over slices of bread pudding. Serve with vanilla ice cream, if desired.
Makes 12 servings