BREAD PUDDING Copyright
2003 by Robin Barger or contributors as shown.
From Walter N. Lambert,
KINFOLKS AND CUSTARD PIE,
The University
of Tennessee Press, 1988, p. 187.
leftover bread to
fill a 1 quart dish loosely
3 eggs
1 cup sugar
2 cups milk
1
tablespoon vanilla
nutmeg
Break the bread into small pieces and place
in an oven-proof dish.
Beat together the sugar and the eggs and beat in the
milk and add the vanilla.
Pour the mixture over the bread and press the bread
down into it.
If there isn?t enough liquid to come to the top of the bread,
add more milk.
Sprinkle the top with nutmeg. Allow to stand at least an
hour.
Bake in a 350 [degree] oven until puffed and brown, about 1
hour.
Serve warm with cream or a sauce of your choice.
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