Manicotti and *smashing* Bread Pudding
Jan. 11, 2010 9:51 am
Updated: Jan. 11, 2010 12:45 pm
I made this bread pudding for a second time this past Firday, only this time I tried it with the crusts cut off (adding 3 extra pieces of bread to make up for the volume lost by the crusts). That went smashingly, and by smashingly I mean I dropped and smashed my glass nutmeg jar all over the floor. Before I had a chance to add it to the food. So instead of nutmeg I ended up using both regular and Chinese cinnamon on the bread pudding and it turned out great. The lack of crusts made for a smoother texture, and if you've never used Chinese cinnamon before, you should try it. It's stronger and sweeter than regular cinnamon and very good in baked things.
Saturday evening I made spinach cheese manicotti and garlic bread (some with melted mozzarella on it, some without) and a simple salad. The food was good, although the spinach added more flavor that I expected, in retrospect I guess I am more used to eating cheese only manicotti. I was pleasantly surprised at how easy the prep was, with the exception of stuffing the shells. Stuffing the shells was a big pain in the bum. After eating and enjoying the food I ordered some pastry tubes online, I hope that will make stuffing shells easier next time, because there certainly will be a next time.
I hope I have the chance to cook something else fun this week. I bought a bunch of seafood so hopefully I can find something interesting to do with it. And hopefully next time I will think to take some photos.