Bread Pudding with Good Stuff

This was one of Apps’ favorite desserts growing up. When World War II ended, and rationing was a burden of the past, his mother bought 200 pounds of sugar, Apps writes in "Old Farm Country Cookbook." His mother commented, “I don’t want to run out of sugar ever again.”

Bread Pudding with Good Stuff

Makes 6 to 8 servings

  • 6 slices dry (day-old) bread
  • 1 pint cream or milk
  • ½ cup sugar
  • ¼ cup (½ stick) butter, melted
  • 4 eggs, beaten
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • Raisins (about ½ cup or to taste)

“Good Stuff” (see recipe)

Preheat oven to 350 degrees.

Soak bread in cream or milk in a bowl about 20 minutes.

Add sugar, butter, eggs, cinnamon, vanilla and salt. Add raisins.

Transfer to a buttered 2 ½-quart baking dish and set the dish in a large pan of hot water to come about halfway up the side of the smaller pan. Bake in preheated oven until a knife inserted into pudding comes out clean, 30 to 40 minutes.
Prepare “Good Stuff” (as the Apps boys called it) and serve pudding with the sauce poured over the top.

Good Stuff:

  • ¾ cup sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 cup water
  • 1 teaspoon lemon extract

In a saucepan, combine sugar, cornstarch and salt. Add water and lemon extract. Heat over medium heat until mixture comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute. Pour over bread pudding.

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