This is something my grandmother used to make which was my favorite of her
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
- 3 eggs
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 quart milk
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.