3 c Milk
3 Eggs (large)
1/2 Lemon; juice of
1/2 ts Cinnamon
1/2 ts Salt
2 ts Vanilla extract
3 tb Honey
2 tb Brown sugar
4 c Coarsely crumbled bread
1 1/2 c Freshly grated apple
–and/or-
1/2 c Chopped; dried fruit
1/2 c Chopped nuts (optional)
Someone made a request for bread pudding, so here’s a recipe I’ve used,
from the Moosehead Cookbook:
This is good for using up old bread or dried-out cake. You can use
leftover banana bread, corn bread (plain, not the onion&cheese kind!),
carrot cake, gingerbread — whatever lends itself to your taste.
This recipe is geared for regular, unsweet bread. If you do use cake or a
sweet kind, adjust the amounts of sweetening, spice, and vanilla to taste.
1. Beat well together first 8 ingredients (you can use a blender).
2. Mix together in a 9″ x 13″ baking pan the bread, apples and nuts.
3. Pour the first mixture into the pan, and push everything around with a
wooden spoon until it is uniformly combined.
4. Bake for 35 min. at 350 degrees. Serve hot, warm, or cold with heavy
cream … or ice cream … or fresh fruit … or applesauce …
SCHONG1@CC.SWARTHMORE.EDU
(SYLVIA CHONG)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings