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Bread Pudding

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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