Guest Designer for World Win Cardstock. I know! lol.. I told you it was going to be a fun month for me. lol Their cardstock is the very best! I love it for stamping also.
This is the first of the projects I did this month for WW. It's is simple but fun little card make using all cardstock. You can see it here on their blog .. along with step by step photos and direction.
Last night I made some bread pudding... and the house smells SO good. Oh yeah.. the bread pudding tastes good too! lol I just cant get over how good it makes the house smell.
I'd be curious to hear how many of you know of, or have made or had , bread pudding. It's something I grew up with, but I know a number of people who look at me like I'm crazy when it's been mentioned. ( not that I go around talking about it , or that I eat it everyday, or anything) lol It just got me wondering where it originated. The title would certainly not be the draw to get someone who has never had it before.. .to try it. haha... "Bread Pudding". No wonder people who have never had it , make a face when you say it.
When I talked to my mom about it, she said during the depression her mom made it often , as a desert. Makes sense. It's make with things you usually always have in the house.. and why not use up bread that is going to get old. I don't always have raisins in the house...but really I think it's just as good without them.
Anyway... after looking it up online, here's what I found..........
Bread pudding has the most plebeian of origins, but it now shows up on the dessert menus of upscale restaurants.
Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes.
While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots.
Basically, the dish is made by layering bits of bread and any add-ins in a dish and pouring a custard sauce over before baking. The possibilities for the dish are endless, because cooks can vary the type of bread and any ingredients they choose to add. autor: Joanne McFadden
I never use a recipe.. I've done it enough... I just dump an pour... and I even cook mine in the microwave sometimes when it's just for us and I'm in a hurry. It works great.
Anyway.. I did find a recipe that is very similar to the way I make it.
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)1/2 cup raisins (optional)
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
Have a super day friends!