Michelle’s Bread Pudding
INGREDIENTS:
2 c. sugar
1 c all-purpose flour
1/4 t. salt
8 c. milk
6 egg yolks, slightly beaten
8 T. butter
1 T vanilla
4 c. dry bread crumbs (or about a half loaf of fresh bread, torn into small pieces)
Topping:
4 T. sugar
1 T. cinnamon
- Mix sugar, flour, and salt.
- Add milk and stir constantly until the mixture thickens.
- Add mixture a spoonful at a time to egg yolks until they are thoroughly warmed, then add egg yolk mixture to the rest of the pudding mixture in the pan.
- Add vanilla and butter, and mix.
- Add bread crumbs/fresh bread pieces and thoroughly coat. Pour into a buttered baking dish.
Topping:
Combine 4 T. sugar and 1 T. cinnamon. Sprinkle on bread pudding.
Bake 60-90 minutes at 350 degrees. Serve with plain or whipped cream.
Serves 6
Note from Sharon Kay:
Although Michelle cooked her pudding on the stove, I prefer to use the microwave for Steps 1-3. I cook the pudding mixture for 3-4 minutes and stir. Repeat until the mixture has thickened, then add the butter, vanilla, and milk. Let the mixture cool for a minute and then return to the microwave for 1 minute. After adding the bread crumbs, put the bread pudding in a pan, sprinkle the top with the cinnamon mixture, and bake.
Michelle’s Pumpkin Cake
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. canned pumpkin
3 c. flour
2 t. baking powder
2 t. soda
2 T. cinnamon
1/2 t. salt
Michelle’s grandmother, Eliza Kilpatrick, used to make bread pudding for family get-togethers. Michelle made a few changes to her grandmother’s recipe, but whenever she makes it, it still reminds her of her grandmother’s warm hugs.
Cream sugar, oil, and eggs together.
Add the pumpkin and mix thoroughly.
Add the flour, baking powder, soda, cinnamon, and salt. Mix together.
Bake in a loaf pan or bundt pan at 350 degrees for 35-50 minutes. (Check after 35 minutes.)
Zucchini Bread
Michelle found this recipe in her maternal grandmother’s collection of recipes. Her grandmother loved gardening and grew zucchini, tomatoes, and rhubarb. Michelle is still searching for her grandmother’s rhubarb-strawberry pie recipe but is happy she found this one.
3 c. flour
1 1/2 c. sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
3/4 tsp soda
2 c. shredded zucchini
1 c. chopped nuts
1 c. raisins
3 eggs
1 c. oil
Mix all ingredients until thoroughly blended. Bake for 1 hour at 350 degrees. Makes 2 loaves of bread.
