You could always buy Alton's book, or look up his recipe for monkey bread elsewhere. Here, we are having a snow storm, so going out for ingredients is not happening. Also, I should warn you that this isn't terribly sweet. (I need a break between Christmas and Valentine's day.)This is what I came up with in my wintery solitude... and ate in my wintery solitude...and it was awesome.
9 ounces of stale bread cut into 1-inch cubes*
1/4 cup cinnamon chips**
2 cups milk
1/2 cup heavy cream
1/4 cup brown sugar
3 eggs
1 tsp finely chopped fresh rosemary (Or 1/4 tsp if you are using dried)
1/2 tsp ground cinnamon
Optional: 2 tbsp of some sweet liquor like rum, brandy or cinnamon liqueur.
4 tsp sugar for sprinkling on top- ideally sugar in the raw
Grease an 8 inch baking dish. Pile the bread cubes in, and sprinkle chips through out. You'll have to tuck some into the bottom and middle to get even distribution. In a separate bowl, whisk milk, cream, sugar eggs, cinnamon, rosemary, and liquor. Pour liquid over bread cubes and press gently on the pile with the back of a spoon so it all gets absorbed. Let the whole thing soak for about 20 minutes. Preheat your oven to 325 degrees (f) during the soaking period. Just before putting your pudding in the oven, sprinkle the sugar on top. Bake for 40-50 minutes. Let it set up for about 10 minutes before digging in!
* This is equivalent to about 3 ciabatta rolls, which is what I used. You can use anything really, as long as it is enough to generously fill your baking dish. I don't need to say that Wonderbread is not conducive to this recipe...right?
** King Arthur Flour makes some really good ones, but you can also get some at the grocery store, made by Hershey's.
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