We very seldom have dessert which is why I post a lot of main dishes but the other night we finished off our evening meal with a yummy bread pudding, an extremely easy, yummy bread pudding which I want to share with you now.
This came from The Best of Shaker Cooking (1970 Macmillian, p.285). Every recipe acknowledges the particular community from where it originated. This one, Sister Catherine’s Bread Pudding, was from the Pleasant Hill Shaker Village.
Start with 3 1/2 cups (lightly packed) of stale bread (cut away crusts and dice). Soak for 15 minutes in 2 cups of milk. Combine 3 eggs, 1/3 cup sugar, and 1 tsp vanilla and beat well, add 1/2 tsp nutmeg. Pour over the soaked bread. Stir lightly with a fork until well blended and put into a pudding pan. We used a souffle dish. Put dish in a pan of hot water in the oven and bake for 60 minutes at 350 degrees. The rest of the recipe calls for a caramel sauce which we skipped. I think Curt drizzled a little cream on his serving, I added a few black berries on the top of mine. We had it for dessert one night and for breakfast the next morning.