Yesterday was a tough day, as it was the anniversary of the shooting in Sandy Hook, Connecticut. It breaks my heart to think of these families and the fact that every 12/14, they are reminded of the absence of their loved ones that were taken from them so selfishly on that awful day. It is always hard for me to wrap my head around the whole concept of how and why such a horrible tragedy could happen. I just hope that the families know that they are surrounded by loving arms, even those they don’t necessarily know personally are praying each and everyday that they can find peace in the memories of those that were lost. We were up in Sandy Hook on Saturday/Sunday and hosted our wedding there back in October. It is such a beautiful place with gorgeous landscapes—the fall there will always be my favorite. We had one of the families that lost their sweet son at our wedding reception, and I was so moved by them coming over. I hope the day made them smile and that they enjoyed the reception. Every time we are up there I can’t help but look over to their house and think of all that they went through and will go through for the rest of their lives. I just wish there was something more that I could do personally. My heart goes out to all that were affected by the Sandy Hook Tragedy, know that I think of you and pray for you often…
Being that today is Tuesday, I have a recipe to share. This recipe is from our friend, Ashley. Ashley is married to one of Dan’s friend’s from high school, Andrew. She made this for us the other night when we went over for dinner and it was sooooooo good, so I asked her to send the recipe over. It is from one of her cookbooks called, Slow Cooker: The Best Cookbook Ever by Diane Phillips. She made it in the crock pot and said it was fairly easy to make. Here it is:
- 8 Cups of Torn Stale Hawaiian Sweet Egg Bread, Challah, or Croissants
- 2 Cups of 1/2 inch Chunks of Fresh Pineapple
- 1 Cup of Chopped Macadamia Nuts
- 1.5 Cups of Shredded Sweetened Coconut
- 3 Cups Heavy Cream
- 8 Large Eggs
- 1 Tablespoon of Vanilla Extract
- 1/4 Cup of Dark Rum
- 1.5 Cups of Sugar
Coat the inside of the crock pot with nonstick cooking spray (I would probably just use coconut oil..). Put the torn up bread into the crock pot then add pineapple, nuts, and coconut and toss to combine. Whisk together the cream, eggs, vanilla, rum, and sugar in large mixing bowl until blended. Pour over the bread and push the bread down to submerge it.
Cover and cook on high for 3 hours, until puffed and an instant read thermometer inserted into the center reads 185 degrees. Uncover and allow to cool for 30 minutes.
Serve from the cooker set on warm. This serves 6-8 people.
We had the bread pudding with a scoop of vanilla ice cream on top. It was soooo yummy! If you like pina coladas or are in need of a vacation in the middle of a cold winter, this could do the trick!
Thanks for reading and have a fun day 🙂
Here is my picture of the day…