I live with my Mom and Dad and their weimaraner "Spencer". My Dad has multi infarct dementia

We all come from Vermont and we grew up during the 60's and 70's. One of our favorite things is cooking and so we try and stay sane by writing about cooking. I have an old cookbook from Rutland VT called "Out of Vermont Kitchens that we are going to try and cook from and see what the food tastes like.

The cookbook has some prepared foods in some of the recipes. But we will try and adapt them perhaps to modern cusine.

We also try other recipes but will dive into our Vermont roots as often as we can.

Marion Ballou Smith
The daughter of Orris and Margaret (Mageen) Ballou, Marion Ballou Smith grew up in Rutland, Vermont, graduated from Mount Holyoke College (1914), and taught botany and mathematics. In 1927 she married Esme A.C. Smith, a businessman in Rutland. Active in local business and civic affairs, Smith was the co-compiler, with Alice Chaffee Bowker and Ruth Sutton, of a fund-raising cookbook entitled Out of Vermont Kitchens, published in 1939, to benefit the Trinity Mission of Trinity Church in Rutland, and the Women's Service League of St. Paul's Church in Burlington, Vermont.

2.14.2010

Bread Pudding

We decided to try bread pudding. I had it often as a kid but for some reason, we never think to bake it now.

Now however, we are getting about 8 or 9 eggs daily and the egg boxes in the fridge just keep filling up. I thought it would be fun to try bread pudding again. I've heard they serve it in some very upscale restaurants in Manhattan. I figured our chicks are upscale girls and will serve up some pretty good eating pudding.

"Out of Vermont Kitchens" has quite a few pudding offerings that I like to read over. They use lots of eggs! But somehow graham cracker or grape nut puddings don't sound as good tasting as simple bread pudding.

The bread puddings are as good as the ingredients that we put into them.

We have been baking sourdough bread all year from a starter we made from soured milk. It makes a great bread with big holes and dark crusts. With the cost of flour now, its a good idea to try and use the leftover bread for breadcrumbs and toast. In sourdough baking, you have to use the starter at least once a week and that makes for some creative thinking on how to use the leftover bread.

Here's our very basic bread pudding recipe:

- 1 egg to 1 cup of milk
(we used 3 eggs and about 3 cups of 2% milk combined with a little half and half. ("Out of Vermont Kitchens" uses condensed milk).

- About a cup or cup and a 1/2 of dried bread chunks.
- About 1/2 cup of sugar depending on the sweetness of the bread..(we threw in a couple of stale oatmeal cookies.)
- A little salt, some spices that you like such as cinnamon, nutmeg, vanilla
- A few dried fruits like raisins, cut up dried apricots and nuts
- A few chunks of cut up apples

Put the bread chunks into a buttered casserole or any oven-proof serving dish. Beat the eggs and milk, sugar and fruit and/or nuts together and pour right over the bread chunks. Garnish the top with some cut up apples if you want.

We added some thawed frozen strawberries from the freezer.

Bake in 350 oven for about 40-45 minutes or until set. Its yummy.
Posted by Kimberly at 3:48 PM

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