Cornish Hens (Poussin) with Apricot Glaze

I thought about making this dish all week but the closest supermarket doesn't carry the hens.  We went to the Garden Gourmet in the Bronx this morning and there they were.

Roast the hens at 375 for about 1 hour.
When the juices run clear test with heat thermometer to170°F, the hens are done.

Apricot Glaze: Mix 1/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.

Panettone Bread Pudding

This always was a favorite of ours.

Bread Pudding:
1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups light brown sugar

Directions:
Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture.

Preheat the oven to 350 degrees F.

Bake until the pudding puffs and is set in the center, about 45 minutes.