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This is something my grandmother used to make which was my favorite of her
desserts. I
make it often in the winter when we have the wood cookstove going because it's
so easy and sooo comforting. The recipe comes from Fanny
Farmer with adaptations.
- 1 small stale baker's loaf (we love to make this with an old sour dough
wheat loaf)
- Butter
- 3 eggs
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 quart milk
Remove
end crusts from bread. Cut loaf in one inch slices and spread them lightly
with butter. Arrange
buttered side down in a buttered "pudding dish" (I use a 4 quart
baking dish). Beat
eggs. Add sugar, salt and milk and pour over bread. Let stand
for 30 minutes. Bake an hour in a slow (300°) oven, covering the first half
hour of baking. The top should be well browned.
I love it with any
preserve but Tweedledum's
Damson Plum is my favorite with Bread Pudding. We
often have this when we're exhausted after a show (or after snow clean-up!)
It's tremendously satisfying.
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