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Sunday, November 7, 2010

Bread Pudding (Allen and Nirelle)

8 slices bread
3 ½ cups scalded milk with 4 Tbs butter
¼ cup sugar
2 beaten eggs
½ cup sherry
¼ tsp nutmeg
¼ tsp cinnamon
¼ tsp salt
1 cup raisins

For starters one needs stale bread. At least that is how I remember it. Of course you can artificially stalize the bread by drying it in the oven. And the final result will be affected by the type of bread that is used. We used Monk’s bread – a dense white bread. The idea is to cube or crumble the bread, soak it in scalded milk for ten minutes. Blend in the remaining ingredients. Pour into buttered 1 ½ quart baking dish. Place the dish in a pan of hot water and bake at 350oF for one hour. We used a deep dish but a shallow dish yields more crust per cubic inch of pudding. Selection of baking dish configuration is determined by your affinity for crust.

We used to make bread pudding when the kids where young and they liked it then, perhaps because of the liquor. Each took this recipe when they went to college. Why not now? And I remember my grandmother baking it oh so many years ago.

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