Raise your hand if you still have a few extra dinner rolls and some bright and tart cranberry sauce from the Big Day? Then you have most certainly come to the right place. I love homemade cranberry sauce, and eat it with gusto on Turkey day, BUT, somehow I always end up with a hefty Tupperware container of extra sauce and there are so many delicious ways you can use it. One doozy of a way to elevate this already bangin’ sauce and to finally use up those going stale dinner rolls is to make a dark chocolate and cranberry sauced bread pudding. There is nothing left-over feeling about this boozy and blinged out dessert and nothing will be going to waste in your kitchen.
This is my FOURTH year of blogging and time for my now annual “These Are A Few of My Favorite Postings” (for my previous attempts, click here or here).
I have a strange obsession with The Sound of Music so I urge you to sing along as you read this and please forgive the rather crude missteps in my unpoetic rhythm and rhyme.
I know, if you have read my last post, then you may be wondering, “Just how much leftover cranberry sauce does this girl have?” and “Why?”. But truth be told my Left-Over Cranberry Sauce Muffins’post was last year’s after Thanksgiving post and this year I happen to have a new leftover cranberry sauce recipe and it is a doozy.
Sweet And Crumby 