MY SIGNATURE DESSERT is bread pudding. I don't make it too often because it's as unhealthy as most desserts, but occasionally I get the craving. Any sort of white bread or rolls will do, torn up and soaked in milk, add some vanilla, nutmeg, ginger, cinnamon, a couple of lightly beaten eggs, a bit of sugar. Then comes the key to it all: a can of pie filling. I've used cherry, blueberry, apple, lemon, you name it. Swirl it all in, pour it into a Pyrex baking dish, and give it about thirty minutes at 350 degrees. It is wonderful still warm from the oven, but I prefer it cold. Spritz a little whipped cream on top and you've got yourself a delicious little treat, the ultimate comfort food. “The proof is in the pudding,” wrote Miguel de Cervantes, and I take that to mean that, in the baking dish, it's nothing, no flavor, no taste, until you spoon some into your mouth, savoring the aroma, and when it hits your tongue, you get that sensation of a soft, flavorful bit of oven-baked wonder known as bread pudding. Geez, now I want some…
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