Damaeus > wrote in
:
> In news:rec.food.cooking, (maura2 ..................)
> posted on Fri, 20 Aug 2004 16:55:27 -0500:
>
>> butter stale bread layer it in bowl,butter bowl,,layer any preserved
>> fruit ,cover with brn sugar.make rich custard 4eggs to pint of milk,
>> pour over pudding bake hour grate nutmeg ,over it when done
>
> Stale bread? I imagine that with the age of that recipe, they were
> trying to be frugal. I, for one, will only use fresh bread in my
> bread pudding.
>
> Damaeus
Mebbe so, but historical reasons aside, the idea is to have a reduced
moisture in the bread so as to better absorb the custard. I rarely
actually have "stale" bread around, as it either is eaten or frozen.
However, I often buy a fresh loaf for bread pudding or bread and butter
pudding, and put slices on a cooling rack to dry out a good bit.
--
Wayne in Phoenix
unmunge as w-e-b
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.