Rather than try to dream up yet another new recipe, I opted to just see what other bloggers offered me.
Wednesday night dinner inspired by Proud Italian Cook.
The recipe was pistachio-crusted pork chops. That's not gonna fly in my house if I don't want to eat alone. I made pistachio-crusted chicken breasts using the same method. Delicious.
Then I had a party on Saturday night where I was instructed to bring the dessert.
I had a bag of chocolate chips in the house and was craving coconut. I decided to just google chocolate chips and coconut and see what I came up with.
What's really funny is that even when I randomly google, I end up in the same place. I found one of the top hits was Emily's Chocolate Chip and Coconut Bread Pudding. How I love bread pudding.
I had to adapt it for a bigger pan though as I was feeding a fairly large crowd. Emily's recipe is for an 8" square pan. I wanted to make it in a 9x13 inch pan.
I started with 2 loaves of challah. I increased the coconut milk and cream to a cup each. I just threw pretty much all of the coconut, chips, and white chips I had in there without measuring. I also coated the top with so much coconut that it looked like a major snowstorm had fallen on it prior to my putting it in the oven. I also doubled the number of eggs. That was my one mistake. I had meant to put 6, but just kind of fell into dreamland while making the pudding and used 8. I thought my bread pudding was just a little too tight. It hardly mattered. It was a huge hit all around (although I cringed when a party guest, a woman who works for Martha Stewart, kept saying it was "Yumm-O"). Emily gets kudos once again.
On to a new week. I'm only home for three days this week before I head off to Chicago for a visit with Kevin's family. We're also going to live taping of NPR's Wait, Wait, Don't Tell Me. Hopefully I'll have some culinary adventures while I'm there.