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17 · Thursday, February 4, 2010 OAKVILLE BEAVER · www.oakvillebeaver.com A culinary gift from the heart for Valentine's Day (NC) ­ It's that time of year again - time to show that special person in your life just how much they mean to you. But with so many different gifts you can give on Valentine's Day, oddly enough, it can still be difficult to find that "perfect gift." So this year, you may want to consider steering clear of just the ordinary and the expensive. Instead, why not show your loved one how much they mean to you by surprising them with something completely unexpected? After all, making your own gift is still considered by many as the most thoughtful form of giving. When you present a homemade gift, the receiver knows you took the time to think about their personal tastes and carefully crafted a gift just for them. If you're unsure of just what to make, ask yourself 'what's the best way to a person's heart?' For many, it's just as the old saying goes ­ the way to a person's heart is through their stomach. "Valentine's Day shouldn't be complicated. It should be simple, yet thoughtful," says Jason Bangerter, one of Canada's leading chefs. The acclaimed chef points out the option of staying in and preparing a thoughtful romantic dinner as a guaranteed hit that you and your loved one can enjoy together. If you're still at all uncertain about your culinary skills tarnishing this special occasion, don't be. Chocolate Bread Pudding Ingredients · 6 cups bread, (3 baguette, 3 croissant) one inch dice · 1 cup milk chocolate chopped · 1 cup dark chocolate chopped · 1/2 cup white chocolate · 1 tsp. star anise · 1 tsp. cinnamon · 1/2 cup Kellogg's All-Bran Buds · 1 litre 35% cream · 1/2 cup warm melted unsalted butter · 8 eggs · 2 tbsp. sugar · 1 vanilla bean (or extract) · Pinch of sea salt Method: 1. Cut chocolate bars with a knife into rough chunks. You may use chocolate chips instead. 2. Toss the chocolate with the diced bread, Kellogg's All-Bran Buds or Original and warm melted butter. 3. Slit the vanilla bean and scrape the seeds into a clean mixing bowl. 4. Add the eggs, sugar, spice, and salt. Mix until well incorporated. 5. Add 8 oz. of the cream mixture to the bread to moisten. 6. Spoon the pudding mixture into individual buttered muffin tins. 7. Pour remaining cream mix over the bread mixture until it reaches the rim of the muffin tin. 8. For best results this dish should be cooked in a water bath. Simply place the muffin tins in a casserole dish and pour hot water just half way up the muffin tins. 9. Place the casserole dish in a pre-heated 350F oven and cook for 45 minutes. The pudding will be finished when the custard is set and a golden crust has formed. Let the puddings cool slightly, sprinkle with icing sugar and serve. 5 Lakeshore Rd. East (2nd Floor) between Dunn St. and George St. OAKVILLE 905 815-3237 www.fredastaire.ca