Brood Pudding - Bread Pudding |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A variation on bread and butter pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 slices bread |
butter (no substitutions) |
1 pint milk |
1/8 teaspoon salt |
2 eggs, well beaten |
1 tablespoon shredded coconut |
1 dash nutmeg |
4 tablespoons sugar |
Directions:
1. Spread bread with butter.
2. Cut into small squares, discarding crusts.
3. Add remaining ingredients and mix well.
4. Pour into a buttered baking dish, set that dish into a pan of water and bake at 350F for 40 to 45 minutes.
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