We are not hosting this year, but I am required by family law to make the annual white chocolate-dark chocolate bread pudding. Let’s just say it involves 32 ozs white chocolate (there is a white chocolate nutmeg sauce in addition to what goes in the pudding), 8 ozs 72% chocolate, a dozen eggs, I don’t want to say how much cream and whole milk, top-grade Vietnamese cinnamon, Nielsen-Massey Madagascar pure vanilla, home-baked French bread, other spices, multiple bowls/whisks/pans/ovens/countertops/pounding of chocolate blocks/cooling off periods. The reward is the aroma. The mouthfeel.
It’s usually roast tenderloin (special order restaurant grade from the grocery store), assorted sides, depending on who is bringing what.