Can I just begin by telling you about all the bunnies in my neighborhood? There are like, hundreds, really. It’s like a total bunny apocalypse.

Ok. Not really, but believe me, there’s a lot.

In the garden.

In my driveway.

Hopping all around the block.

With their little cotton tails and their cute, furry faces. We have even “adopted” one that hangs out in our garden. His name is Oscar. He drives the dogs crazy. Oscar hangs out behind the holly bushes until the puppies come out to play and then it is on. He actually camouflages in the garden and waits to be chased. The thing is, Oscar is small enough to slide through the slats in our fence. The dogs are not. So it is complete and utter torture for the pups.

To honor all things bunny related, I made the most amazing spiced carrot cupcakes. And instead of the typical cream cheese frosting, I made things a bit more exciting with amaretto. Because duh.

I had made a similar carrot cake for Easter, but decided to make them into little cakes this time and spice things up. I kept the coveted carrot cake basics…crushed pineapple, raisins, carrots, pecans but added cardamom, cloves, buttermilk, and switched up the raisins to golden raisins. You could add shredded coconut as well, but I opted out cuz the Hubster is allergic.

Also these little cakes are ridiculously easy to put together. They act like regular cupcakes and so you can pick your favorite baking liners to pour the batter in or maybe find little tin liners to give it a more rustic feel. Then just top with rich and creamy amaretto frosting using your favorite decorating tip.

These baby carrot cupcakes are not for the faint of heart. They are rich… And sweet… And moist… Even I couldn’t bear to part with them, so none of my friends had the chance to sample the goods.

I have been a bit MIA lately and I promise I have a good reason. Sorta.

Life has been getting in the way. More specifically, ballet classes.

That’s right you guys…

I am taking ballet classes and loving it.

I feel like I am straight outta Dance Academy, although I am pretty sure that I look more like Bilbo Baggins trying to plié and what not, than an actual ballerina. But I love it and I feel pretty doing it, so the ballet slippers are staying on for awhile.

I used to be a dancer when I was a little girl and spent several years in ballet, tap, and jazz. I remember dance recitals and tutus and how nervous I would get when I had to stand up in front of allll those people {mostly just our parents and family members, but tell that to a 6-year old} and dance a 3-minute choreographed number to one of top 40′s greatest at the time. I specifically remember dancing to Janet Jackson, Ms. Jackson if you’re nasty, one year. I mean, seriously, what else would you be dancin’ to in 1990?! Rhythm Nation, am I right? Obvi..

Anyways, to make up for the time I have been away dancing, I made you some bread pudding –simple, delicious, and oh so comforting, Cinnamon Brioche Bread Pudding. Oh…and I also made you an amaretto drizzle to go on top. Your welcome.

This recipe uses Cinnamon Brioche from the amazing Amelie’s in Charlotte, but you can use any sort of hearty bread, like challah or even sourdough. If you can’t find challah or brioche in your area, like me, just ask your local bakery. Sometimes they will make a loaf or two for you or they might even make it a couple times a week and you might just be missing it.

The only thing that would make this cinnamon bread pudding even better would be the Amaretto drizzle. It takes minutes to make and the warm, sweet sauce is the perfect compliment to this ever-so-comforting bread pudding.

Just mix 1/2 cup sugar, 1/2 cup heavy cream, 1/2 cup Amaretto, and a stick of butter in a medium saucepan on low-medium heat. Stir together until the sugar has dissolved and then drizzle over the bread pudding. Easy Peasy. Lemon Squeezy.

Ok. So that didn’t happen. For the most part anyway. Truth, I have had this idea in my head for awhile, but I swear it was fate.

Anyway, this is a super easy breakfast that you can whip up any day of the week and make you look like a rock star at the same time.

This is the fateful challah bread loaf that brought cinnamon and chocolate together forever.

I like my french toast to be thick, so I sliced my loaf into 1 inch slices.

 I just love the fact that there are cinnamon flecks in my french toast.