I tried to get the Villa Roma cheesecake recipe for you this week, but it looks like I'll have to try a little harder.  In its place, I have a recipe for you from my own book, a dessert, and one that is best eaten warm.  It's a pear and almond bread pudding, pretty simple, just a few steps, all well worth the effort, though.

1 round loaf of Portugeuse Sweet Bread
8 large eggs
4 cups heavy cream
3 bosc or bartlett pears
1 cup white wine
4 cups water
1 cinnamon stick
1 star anise
2 cups sugar
2 cups sliced almonds

Peel and core the pears, but otherwise leave them whole.  Put the wine, water, 1 cup sugar, the cinnamon stick and star anise, and the pears, in a sauce pan, bring to a soft boil, reduce and simmer, until the pears are cooked, soft but still retaining their shape.  Remove the pears to a cooling rack, and bring the liquid to a boil.  Reduce the cooking liquids to about 1 cup (it will be somewhat syrupy, which is what you want).  When the pears have cooled, cut into half-inch dice.

Mix the eggs and cream thoroughly and well in a large bowl.  Add the remaining cup of sugar and the reduced pear cooking liquid, and stir to mix.

Cube the bread and add to the bowl with the egg-cream mixture.  Allow the bread to absorb the liquid, although it will not absorb all of it.  Add the diced pears and sliced almonds, and mix well with your hands.

Put the mixture in a caserole dish.  You'll need something bigger than an 8" x 8", closer to a 10" x 16".  The caserole dish then goes into a 2" roasting pan, and add water to the roasting pan half-way up the caserole dish.

Bake in the middle of a 350 degree oven for 50-60 minutes.  Check it after 40 minutes, though, to see how the custard is setting.  This pudding is best when it is loosely set. 

Serve warm with freshly whipped cream, to which has been added a little confectioner's sugar and almond extract.

I know, I know, this is not Atkins friendly.  But, it does eat well, and that's how Cape Dining Out measures success.