Sunday Paper Recommends—Week of November 26, 2023

At The Sunday Paper, we're always discovering books, podcasts, films, and other works that move the needle and spark inspiring change. We hope these suggestions—plus this new recipe—open your heart and mind and encourage you to come together for meaningful conversations.

What We’re Watching

The stunning new short film Madeleine proves that deep connection sees no age. The 15-minute story tells of two dear friends, Raquel and Madeleine, who are nearly seven decades apart. Raquel visits Madeleine, her older friend who lives in a retirement home, every week, finally coaxing her to take an outdoor adventure with her one day. Their friendship is inspiring, hopeful, and utterly moving. 

Newsletters We Love

For every three brains that develop Alzheimer's, two belong to women. This grave fact fuels the work of the Women's Alzheimer's Movement at Cleveland Clinic—the preeminent organization focused exclusively on women and Alzheimer's, founded by Maria. The WAM team works to help women impacted by the disease, the families who love them, and the researchers working for a cure. You can stay current on the latest by signing up for The WAM News newsletter.

What We’re Listening to

Chip Conley continues to wow us with his inspiring take on midlife. Case in point: this inspiring Ted talk the author and co-founder of Modern Elder Academy gave earlier this year. Conley offers critical ideas to help us all reshape how we view our fifties, sixties, and beyond. This is a brief talk worth listening to on your next walk, drive, or idle moment.

What We’re Making

Raspberry Bread Pudding

Serves 6–8
Prep Time: 20 minutes
Total Time: 1 hour 50 minutes

While bread pudding was at first a way for frugal cooks to use up dry bread, it’s now made a name for itself as the ultimate comfort dessert. Once when I was sick, a neighbor brought me this bread pudding to cheer me up. After tasting it, I knew it was something we should be making at the bakery. It was the first of many extraordinary bread puddings sold at Kneaders, and it remains a favorite of our guests. The secret to its amazing taste is our world-class bread. And I have to smile at how many guests eat it for breakfast. Bread, eggs, milk, fruit—sure, it’s breakfast.

2 loaves Kneaders Country White bread, set out to dry for 3 hours
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla extract
5 cups frozen raspberries, broken into smaller pieces
1 cup sugar
½ cup apple juice
1 recipe Vanilla Sauce

1. Preheat the oven to 375 degrees F.

2. In a large bowl, whisk together cream, sugar, egg, and vanilla ex-tract by hand.

3. Tear bread into 2-inch pieces. Mix cut bread with custard mixture, making sure all bread gets separated. Allow the bread to soak for 30 minutes, stirring every 5 minutes.

4. In a medium bowl, combine raspberries, sugar, and apple juice. Stir until sugar is dissolved.

5. Dish ¾ of bread mixture into a 9x13 baking dish. Pour raspberry filling over the bread and spread evenly.

6. Top with remaining bread mixture. Bake for 40 minutes, until golden brown.

7. Remove bread pudding from the oven and let cool for 10–15 minutes.

8. Serve bread pudding warm with cold vanilla sauce.

Tasty Tips
The secret to this recipe is to use Kneaders Country White Bread. Any other bread won’t taste quite as good!

Pastry Cream and Vanilla Sauce

Makes 2 cups
Prep Time 20 minutes
Total Time 30 minutes

PASTRY CREAM
1¾ cups whole milk
¼ cup butter
1 cup sugar
¼ cup water
¼ cup cornstarch
2 egg yolks
1 teaspoon vanilla extract
Pinch of salt
½ teaspoon vanilla bean paste

VANILLA SAUCE
1 cup Pastry Cream 
1½ cups heavy cream
¹/8 teaspoon vanilla bean paste

1. In a 2-quart saucepan, add milk, butter, and sugar. Do not stir and do not place on heat yet. Set aside.

2. In a separate bowl, whisk together water and cornstarch, making sure there are no lumps. Add egg yolks, vanilla extract, and salt. Whisk together until completely smooth.

3. Place the saucepan on the burner over medium-high heat. Bring to a boil without stirring. When it has come to a full boil, add the corn-starch mixture, stirring thoroughly and constantly. When it starts to bubble and thicken, remove from heat and continue stirring for 1–2 minutes to keep bubbles from forming. Add vanilla bean paste and stir.

4. Cool for 10 minutes, stirring occasionally. Pour into a bowl. Place plastic wrap directly on top of the filling to keep a skin from forming. Chill until completely cool.

Tasty Tips
You can use extra pastry cream as a fruit dip. For a lighter, fluffier dip or filling, fold in whipped cream or a nondairy whipped topping.

Excerpted from: Kneaders Bakery & Café: A Celebration of Our Best Recipes and Memories by Colleen Worthington (Shadow Mountain, 2023)
Photo credit: Nick Bayless