At our December meeting, Dawn shared a delicious pineapple casserole. Here's the recipe:
At our November meeting, Cindy Carroll demonstrated a flanged binding technique. Click on the file below for the tutorial.
CUSTARD BREAD PUDDING
From: Gerrie Fitzpatrick
1 loaf of Cinnamon (or Cinnamon raisin) bread. I use the small loaf called Swirl by Arnold or Pepperidge Farm.
4 ounces melted butter
8 extra large eggs
1 cup of sugar
½ teaspoon of salt
1 teaspoon of vanilla
5 cups whole milk (you can use 2% if you prefer). Warm in a saucepan DO NOT
boil or get it too hot.
Brush each slice of bread with butter then cut bread in half diagonally.
Arrange the bread overlapping in a buttered 7X13 bake pan or pyrex dish. You can also use spray pam instead of butter if you prefer. It will be about 3 layers.
In a mixing bowl mix together eggs, sugar, salt, vanilla until completely combined. Do not over mix.
Gradually and slowly add milk. If the milk is too hot or if you pour in too fast you will cook the eggs and ruin the custard.
Pour the mixture over the bread Let it stand for about a half hour so the bread soaks up the liquid.
Sprinkle the top with cinnamon lightly.
Set the pan of pudding into another larger pan containing about 1 inch of hot water.
Place it in the oven that was preheated to 350 degrees.
Bake about 1 hour until it is set. You can tell if a knife inserted comes out clean.
If the top is getting too dark you can cover with a piece of aluminum foil to prevent any further darkening the color.
Serve warm or cold with dusted powdered sugar or whipped cream. Yummy.
Serves a crowd !!