Jan 19, 2023 Easy Bread Pudding recipe and Friday, January 20th and Saturday the 21st
THURSDAY: I got up early to get ready for the day and to call Oxbow to find out the plans for Carrie's appointment. I met up with Zoie (the new Medical Liaison) at Cayuga Day Hab and the three of us met up at Mount St. Mary's Hospital. Carrie had her arms and elbows x-rayed. She did very well. She has complained of some pain in her right arm and here primary care physician ordered the x-rays.
When I got back to Lockport, I went to Rite-Aid and picked up two prescriptions and then to the library to pick up the book THE GREAT GATSBY. I had lunch at home, and Peggy called, saying that she wanted to come over and look for something in the basement. I had a lot of LITTLE BAKERY bread left from the loaf I purchased at HOOVERS last week.
NEW BREAD PUDDING RECIPE
- 6 cups cubed stale bread
- 2 cups milk
- 3 large eggs
- 1 cup (207g) sugar
- 2 tbsp butter, melted
- 1 1/2 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Grease an 8×8-inch casserole dish and set aside.
- Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.
- In a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. Pour the mixture evenly over the bread, getting all the bread wet from the mixture.
- Let the bread sit for 20-25 minutes to soak up the milk and egg mixture. It seemed to be a little dry, so I poured a little milk over the top.
- Meanwhile, preheat the oven to 350°F (176°C). Bake for 50-55 minutes. It should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it might need a little more bake time. Remove from oven when done.
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