Bread Pudding

What I really want to tell you is how to make a quick bread pudding.

I love it with a lemon sauce, although I never remember my mama making a sauce.

I do remember that she always used left over biscuits.

If I don’t have biscuits for my pudding, I make a small pan full, store bought biscuits are pretty good.

For a quick base use a one pound cinnamon raisin loaf of bread and then follow the directions of an old fashioned bread pudding.

I have been trying to loose a little weight so I have been trying to cut down on the calories when ever possible.

I had saved three biscuits, slices of bread and two heels so I decided to make my bread pudding.

One way of cutting back on calories is that in my sugar jar I have a red cup size 2/3.

Any time I use a recipe that calls for one cup I use my red 2/3 cup.

Remember last week when I told you that you could change ingredients just as long as you have the same amount of bulk.

• 3 cups of bread or the cinnamon loaf • 1 quart milk (Charlie gets 1%) • 3 eggs slightly beaten • 1 cup sugar • 2 Tablespoons vanilla • pinch ground nutmeg • 3 Tablespoons butter, melted Break bread into chunks, place in a large bowl with milk and let soak of ten minutes.

Stir until milk is absorbed.

Combine remaining ingredients; stir into bread mixture.

Place in a lightly greased 9 by 13 glass baking dish; bake at 350 for 50 minutes or until knife inserted in center comes out clean.

Lemon Sauce • 1 cup sugar • 3/4 cup canned milk • 2 heaping tablespoons corn starch • 2 cups boiling water • 1 teaspoon lemon or vanilla flavoring • 2 egg yolks Cream eggs and sugar.

Stir well before adding milk and corn starch.

Pour into boiling water, stir until thick.

Remove from heat, add flavoring and serve over pudding.

I use my 2/3 cup of sugar here also.

Not wanting to waist my eggs, I also use the whites from the sauce instead of the third egg in the pudding.

Every time I try to save egg whites I end up throwing them away.

Don’t skimp on corn starch.

After I had put the pudding in the oven, I started on the sauce.

I had already combined the sugar and egg yolks and punched a hole in the can milk I discovered that it was fat free milk.

I don’t know why I had that fat free milk, picked it up by mistake.

I hardly ever buy anything that would be considered diet products.

However it was too late and I had to make the sauce since I had already started pouring the milk into the mixture.

To my surprise the pudding turned out very good.

And it was kinda low fat.

It was Gooder’n Syrup.

Von