BOTH!!!MMMMM Bread Pudding! Sounds good....but don’t forget the bourbon.
Classic New Orleans Bread Pudding with a Bourbon Sauce
for those on a sky-high carb diet.
Yum yum. Nom nom.
Good heavens - I grew up on a farm in Kansas and bread pudding was a staple in our house and not considered as anything particularly fancy. Used day old (homemade) bread, some eggs, real vanilla, some fresh raw milk which was about half cream, a little sugar, cinnamon and raisins. Mix it up, put it in a pan and bake it until it’s done! We sometimes ate it for breakfast but usually with our dinner and my dad always had to have some to take in his lunch bucket. I still make it for my kids and grandchildren except I use half and half instead of raw milk.
I am amazed that so many people have never had basic homemade American food.
Vegans murdering wheat to provide themselves with bread.
BOTH!!!People pay big money to have some dude with a fake french accent to make bread pudding for them? Is it any wonder they can’t pay their mortgages. Geez, here I thought bread pudding was what the frugal homemaker made with stale bread. Stir in a couple eggs, some milk, sugar, a few hard rasins from the bottom of the box and a dash of cinnamon and butter on top. Five minutes and it’s in the oven. Sure, it’s good eats but what’s so hard about it?
One of my favorite summer treats is blueberry dumplings.
You stew some blueberries and then drop Pillsbury biscuits into the stewed berries and let them simmer until they form dumplings.
Bread Pudding? Worthless. You can’t hide a gun in it.