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.
I am amazed that so many people have never had basic homemade American food
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Yes, there is something about ‘commercial’ bread pudding served today that just doesn’t ‘cut it’.
It is definitely NOT the treat I remember when growing up, and it was basically a ‘slumgullion’ of bread on the verging of turning - and other various ingredients (leftovers) and fillers -even what we had occasionally in the Navy is better than most of todays fare.
Something else these people don’t get right is Kim-chi - even what the Koreans in this country are making does not pass my taste test.
Of course there is probably a little more restrictions in the States when it comes to producing and selling it.....<:
I had it for the first time earlier this year. Someone in my office brought it in. Then I tried to replicate it at home but my version was no where near as good.