I will have bread pudding. And muffins, too.

This past week has seen an embarrassment of baking-related riches at our house. Obviously, Jordan is damn near a professional, so her baked awesomeness no longer surprises me. But this week, rather than her signature, over-the-top incredible cupcakes, I got to enjoy a couple of simpler treats. Definitely more my style.

First there was the bread pudding, which Jordan made using a slightly modified version of this recipe (note: I have no idea what chahhah or brioche is).

Apple Bourbon Bread Pudding
1 tbsp butter
2 large baking apples (I used Fuji)
4 cups cubed white bread (sandwich bread or chahhah/brioche)
2 cups milk (low fat is ok)
3 tbsp bourbon
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla
1/4 teaspoon ground cinnamon
1/8 tsp grated nutmeg
1/4 cup raisins or pecans

Jordan cut down a bit on the bourbon and she chose pecans over the raisins. We both agreed that more bourbon and raisins would have been the better choice. Still, the bread pudding came out very well. As you can see.

Jordan had never made or consumed bread pudding before, and she was worried it wouldn’t taste like real bread pudding. But I’ve had authentic bread pudding a billion times. This was a worthy effort, with the same moist, delicious consistency discerning Texans would expect.

On Saturday Jordan decided we would have some banana muffins for dinner. She used her own custom recipe, and the coup de grace would have to be the sweet oatmeal crumblies on top. Oh man, were they good. Stay tuned for the macro close-up of the crumblies.

You can’t see in this second group of photos, but I enjoyed both desserts with healthy portions of No-Sugar-Added Blue Bell Country Vanilla. Yeah, it’s low fat, but it has become the best ice cream in my country.