But I'm not finished with December.
By some freak of nature, or the peculiar preservative properties of candied fruit and butter, the half of a panettone that has been sitting on a cake plate since 2006 was still semi-tender and un-moldy.
The bowl of persimmons, while softening daily, still retained enough edible — succulent, really — fruit pulp to be useable.
And, as usual, there was milk and eggs in the fridge.
So I whipped up a quick batch of individual bread puddings.
I discovered the panettone is so dense and moist already, that I used too much milk and had to pour some of it off. In fact, I decided to cut up some extra Italian bread into small chunks to help suck up some of the soppiness, as well as to introduce some structure (read: air bubbles) to the pudding.
I expected the baking time to be considerably reduced since I was using small cups instead of a large dish. But the toothpick test told me no; the little cups needed the full dose of oven time to get warm and bubbly and golden.
Well, these little guys won't be around long, and then we can get on with the business of February.
Valentine's Day already?