Today we celebrate the spawning of the cranberry shoggoths

Happy Thanksgiving, also known as Too Much Food Day.

Too Much Food Day is so much more soothing when I'm not hosting it. All I have to do is bake bread pudding and make a salad, and drive to a friend's house at 5:30. Restful! The pudding will be made with Hawaiian sweet bread--because too much of that ended up in my suitcase when I came home--with cranberries and coconut and maybe a pinch of cardamom.

I am also, Cod help me, sorely tempted to draw some anthropomorphic cats. Please have an intervention team standing by.

Coconut cranberry cardamom bread pudding

This is still experimental, since it hasn't come out of the oven yet, but after smelling the batter I'm not sure what could go wrong.

4 Hawaiian sweet rolls (mine are purple poi-flavored rolls, but any should do)
2 tablespoons butter
1/2 cup dried cranberries
1/2 cup shredded coconut
4 eggs
1 cup coconut milk
1 cup almond milk
1/4 cup brown sugar (the recipe I based this on calls for 3/4 cup, but I figure the sweet bread and coconut should make up for it)
1 tablespoon vanilla
1/2 teaspoon cardamom (or to taste)
orange zest to taste

Preheat oven to 350 F.
Chop or tear up the rolls and spread in an 8x8" pan.
Sprinkle cranberries and coconut into the pan.
Melt the butter and drizzle over the bread.

Mix together eggs, coconut milk, almond milk, vanilla, sugar, cardamom, and zest. (Do not plunge your head into the bowl, no matter what it smells like.)
Pour mixture evenly over the bread, and mash it with a fork till the bread is soaking up the liquid.

Cook for 45 minutes.

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And yes, I now have a very rough sketch of my cat Siggy dressed as Queen Victoria. Luckily for you (and me) I've misplaced my scanner cable, so the world will never know my shame.