Friday, March 22, 2013


I know that I have commented more than once about how much I love having Friday's off, but how about having a Friday off and spending the entire day with your grandson? He spent the night here last night and will be here until Sunday! Does that make me happy...oh heck yes it does! His Daddy will be spending the weekend with us too and I am thrilled about that too. Mommy is away for the weekend for some girl we reap the benefits of that! I am going to enjoy every single minute! He is so much fun and is talking so much....amazes me!
So it's going to be a fun weekend and I am looking forward to it. I will be worn out by Monday but every minute will be worth it! Can you tell how much I love this kid?
Then Poppa takes him for a walk in the yard and he comes in and hands me these...along with a big smile! Be still my heart!
I am so lucky...and so blessed!

If you like bread pudding (and I do) and pecan pie ( I do also) then you will L.O.V.E. this recipe! I cannot wait to make it...looks like a good dessert for Easter perhaps?


  • 8 cups bite-sized bread pieces
  • 3 large eggs
  • 1 1/4 cup light corn syrup
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon maple or vanilla extract
  • 1/2 teaspoon salt
  • 1 tsp. cinnamon
  • 1 cup pecans, halved or chopped
  1. Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
  2. Place all of the bread pieces into the baking dish.
  3. Pour the melted butter over the bread.
  4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
  5. Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
  6. Bake at 375ยบ for 45 minutes. Serve warm with a dollop of whipped cream!

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