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Post by BBQ Butcher on Oct 18, 2017 7:06:52 GMT -5
the RECIPESubstitute craisens for the raisens if you wish Note: when I make this again I will add an extra slice of bread, cut out one egg and use about ΒΌ cup less milk
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Post by gracoman on Oct 21, 2017 10:15:43 GMT -5
I'm all over bread puddings. I don't know if it's an New England thing but plain ole Bread & Butter pudding is fantastic if made correctly. This apple, pear, craisin bread pudding looks like a winner. I'll wager soaking the raisins and/or craisins in rum, brandy or bourbon to plump them up first wouldn't hurt any. I'm planning an attempt at reproducing my Maternal Grandmother's Steamed Christmas Cracker Pudding this holiday season. Similar to bread puddings but not quite the same. I have a shipment of common crackers on the way for this along with a new Mason Cash pudding basin to steam it in. My Grandmother used an ancient rectangular pudding steamer but these days you take what you can find with pudding steamers. She made this pudding through the mid 60's I believe. That's when common crackers disappeared from market shelves.
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Post by BBQ Butcher on Oct 21, 2017 21:57:47 GMT -5
Vt. Country Store in Weston, Vt?
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