Saturday, August 4, 2012

Southern Bread Pudding

"Trust in the LORD with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight."  Proverbs 3:5-6

Since February, I have had pain in my lower back and down my left leg.  The intensity of pain varies.  For awhile my left leg was numb and I could only drag it.  Now there is a combination of pain and numbness...the level of pain still varies.  I have had many tests, weeks of physical therapy, weekly pool therapy, and visits to a plethera of doctors; no one can seem to find the root of my physical problem.  During this time I had to give up my teaching position because I could not physically continue to perform it.  I thought that I would be better in time to get back to teaching like normal for the next school year.  That did not happen.  As a human, I wonder why.  As a Christian, I must rest in the knowledge that God knows best even though in the natural I cannot understand.

Today I am sharing a recipe for bread pudding that I got from Mrs. Linnie Etheridge; I called her Mrs. Linnie.  She was our next-door neighbor from the time I was six in Pascagoula, Mississippi.  I adored her.  I spent time with her shelling peas, cracking pecans, talking for hours, and watching her bake.  My family moved from California to Mississippi when I was in first grade, so Mrs. Linnie had a Southern style of cooking that was different from my mother's style.  One of the desserts that Mrs. Linnie made was Southern Bread Pudding...yum!!  It is more custardy than many bread puddings and does not need a sauce.  I was soooo excited when she gave me her recipe and I've been making it ever since.  The recipe card is yellowed with age and I now wish I had not only written that it was from Mrs. Linnie but also the date that she gave it to me.  Here is a recipe for Southern Bread Pudding.  I hope that you enjoy it as much as I do.

Southern Bread Pudding



Ingredients:
4 or 5 slices of bread
Butter or margarine for buttering toast
1/3 cup light brown sugar
Cinnamon to taste
1/4 to 1/3 cup of raisins
2 1/2 cups milk
3 eggs
1/3 cup granulated sugar
1 tsp vanilla
Dash of salt


Preheat oven to 350 degrees.

Butter a 1 1/2 or 2 qt. casserole dish.

Generously butter casserole dish.  I used Smart Balance.
Toast 4 or 5 slices of bread.  If the size of the bread is small, toast 5 pieces.



Butter the toast.  Stack the toast with buttered sides up in the buttered casserole dish.


Sprinkle 1/3 cup of light brown sugar
and cinnamon to taste on the buttered sides of the toast. 


Cut the toast in fourths.




Sprinkle with 1/4 to 1/3 cups of raisins.


Separately scald 2 1/2 cups of milk. Scald means to heat milk just until bubbles form as it begins to boil.  Do not let it boil!


In a mixing bowl, beat 3 eggs.


Mix in 1/3 cup of granulated sugar, 1 tsp of vanilla, and a dash of salt.

Slowly mix together the egg mix and scalded milk.


Pour the milk/egg mixture slowly over the toast.


Place the casserole dish in a larger baking dish with a few inches of water in it.


Bake at 350 degrees for 60 to 70 minutes.  To test for doneness: If a butter knife stuck into the custard comes out clean, the bread pudding is ready to be removed from the oven.  Check after 60 minutes.




Remove casserole dish and allow to cool on a baking rack.



Serve warm or cool in the refrigerator before serving.




Keep any leftovers in the refrigerator in a covered casserole dish.
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Here is the recipe by itself  for you.


Southern Bread Pudding

Ingredients:
4 or 5 slices of bread
Butter or margarine for buttering toast
1/3 cup light brown sugar
Cinnamon to taste
1/4 to 1/3 cup of raisins
2 1/2 cups milk
3 eggs
1/3 cup granulated sugar
1 tsp vanilla
Dash of salt

Preheat oven to 350 degrees.
Butter a 1 1/2 or 2 qt. casserole dish.
Toast 4 or 5 slices of bread. If the size of the bread is small, toast 5 pieces.
Butter the toast. Stack the toast with buttered sides up in the buttered casserole dish.
Sprinkle 1/3 cup of light brown sugar and cinnamon to taste on the buttered sides of the toast.
Cut the toast in fourths.
Sprinkle with 1/4 to 1/3 cups of raisins.
Separately scald 2 1/2 cups of milk. Scald means to heat milk just until bubbles form as it begins to boil. Do not let it boil!
In a mixing bowl, beat 3 eggs.
Mix in 1/3 cup of granulated sugar, 1 tsp of vanilla, and a dash of salt.
Slowly mix together the egg mix and scalded milk.
Pour the milk/egg mixture slowly over the toast.
Place the casserole dish in a larger baking dish with a few inches of water in it.
Bake at 350 degrees for 60 to 70 minutes. To test for doneness: If a butter knife stuck into the custard comes out clean, the bread pudding is ready to be removed from the oven. Check after 60 minutes.
Remove casserole dish and allow to cool on a baking rack.
Serve warm or cool in the refrigerator before serving. Keep any leftovers in the refrigerator in a covered casserole dish.



Chocolate Chip Cookies at Home

"... their children will be a blessing." Psalm 37:26b

Summer continues...Timothy and Nathaniel both visited in July. Timothy was here almost a week and Nathaniel was here a week and a half.  Their visits overlapped on one full day.  I really enjoyed their visits.  Now they are off in different directions--Nathaniel to a new base in Georgia and Timothy to college in Puerto Rico.   Earlier this summer I posted my recipe for soft chocolate chip cookies and pictures of the batch I sent to Nathaniel for his birthday.  While he was here I made him chocolate chip cookies.  Here is a picture of him enjoying them.

Nathaniel enjoying freshly made chocolate chip cookies at home
Of course, I have to post a picture of Nathaniel in his Navy uniform.  He is now Petty Officer Walker, a Hebrew linguist.  It's so funny to have to look up to my son!

Looking up to my son~my favorite sailor!
Just in case you missed the post with the chocolate chip cookie recipe...here is a link to it: