“Make-Up Bread & Butter Pudding – for when you need to apologize for being an evil raging harpy to your generally very kind husband (even though you maintain he was being an a-hole at the time) during a fight over the proper way to fold landscaping cloth, which resulted in your sulking in the guest room all night and him not kissing you goodbye when he left for work the next morning*.”

1/2 French baguette left out after making bruschetta three days ago, cut into 1-inch pieces (or 2.5 cups sliced and toasted stale bread cut into small pieces).

1/3 cup raisins – currants, cherries or chocolate chips are perfectly acceptable, although aforementioned husband does not like cherries.

1/4 stick unsalted butter, melted

1/2 cup skim milk

3/4 cup whole buttermilk

2 large eggs

1/3 cup sugar

1 teaspoon vanilla

dash of cinnamon (if desired)

Preheat oven to 350. Put bread and raisins in fairly deep dish, as you want it to be a little gooey. Pour in melted butter and toss all the bread around to coat. In a separate dish, mix everything else and whisk vigorously until blended. Pour over bread and let sit for an hour, stirring once, and perhaps pressing everything down with a spoon if you get bored. Bake pudding in middle of oven until just set but still trembles slightly, about 50 minutes. Serve pudding bubbly hot or at room temperature, with ice cream or whipped cream.

Serves 4, or just 2 with lots of leftovers for you to sneak the next day.

* May actually be a longer title than Fiona Apple’s last album.