"Wayne" > wrote in message
...
> 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
========
I'm far too impatient for all of that... fresh bread is all I've ever
used... works fabulously. Of course, I no longer make it as frequently as I
once did. I developed a very bad habit of eating it - ALL - the day of
baking.
Cyndi