Sometimes I feel a bit like the bear family that Goldilocks disturbed, or at least how I imagine they would feel, not really bothered so much as surprised. Surprised to come home to find their bedclothes rumpled and their chairs sat upon. Except that it’s not a not-so-little bear that’s disturbing my house. It’s my Sweet Boy, who is 16. I find my toothpaste tube in a state that could only be produced by the grip of a bear. Or the tips of scissors bent (How does that happen?). Or a chunk of glass suddenly missing from the corner of a table. The food disappears from the refrigerator and the pantry at an alarming rate. And books and clothes and winter garb can be found in the strangest places. If you live with a teenage boy, your own bear, you will understand what I’m talking about perhaps. 
When these things ruffle my feathers, I remember that he will be leaving soon, and that I’ll miss these things, really. It’s nice to take care of someone, to make sure that there is more food in the pantry and refrigerator and clean laundry delivered to bedside tables. Soon he won’t be singing next to me in the car, or teasing me playfully in the kitchen while we cook together. He is the kindest hearted person I know, so if a little mess comes along for the ride, well, that’s okay with me. Until I can’t any more because he’s away at college, I’ll pick up pairs of gloves and boots and make desserts I know he’ll like, like this creamy bread pudding made with leftover muffins. Make some for your own bears, messy or otherwise.
Orange Chocolate Muffin Pudding
Yield: 4 servings
Ingredients:
Butter for the ramekins or baking dish
8 orange chocolate muffins (recipe here)
4 eggs
½ c. sugar
1 ¼ c. heavy cream
1 t. vanilla extract
Method:
- Preheat your oven to 400 degrees F.
- Butter 4 8-ounce ramekins or a small to medium baking dish.
- Cube the muffins and place two in each ramekin, or all of them in the baking dish.
- Whisk together the eggs, sugar, heavy cream, and vanilla.
- Pour a generous ½ c. into each ramekin, or all of the mixture into the baking dish.
- Press down the muffins a bit to soak up more of the egg and cream mixture and let them sit for a couple of minutes.
- Place the ramekins or baking dish onto a baking sheet and bake for 35 to 40 minutes, or until set and golden brown. Do not overbake. The pudding should be custardy, not dry.
Serve warm.
{ 3 comments… read them below or add one }
If only my mum had taken this attitude when I was 16! It was usually me who made dessert in attempt to appease her after I’d trampled mud through the house or broken one of her plates.
I found your (gorgeous!) blog through the muffin recipe on tastespotting and I thought the muffins looked delicious enough on their own but this looks even better. Such a clever way of using up leftovers too, though I’d be tempted to make the muffins just so I could make this.
Thank you, Catherine. My mom always kept a perfectly tidy house, so I understand what you’re talking about!
What a great description of living with a teenage boy!