Menu Mondays | Something from Nothing: Thrifty Foods from the 1930s
   Students at Bok Tech enjoy Bread Pudding baked by COSACOSA Teaching Artist John Pickersgill. | Bread pudding has been around in various forms for centuries around the world, and it’s not without good reason. For most of the span of human history, common people have needed to be wary of waste. Traditionally, bread pudding is a frugal dish, consisting of leftover, stale bread and various staple ingredients, which combined, create surprisingly comforting and delicious results. Today, bread pudding is served in many upscale restaurants doctored up with a bit of bourbon sauce or infused with fruit. With our Something From Nothing recipe , however, you can reproduce the dish that started it all, and appreciate its unadulterated simplicity, borne of necessity. Bread Pudding Ingredients 2 cups whole milk or 2 cups half & half (or combination of the two) 1/4 cup butter 1 cup granulated white sugar 4 eggs 2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1 tablespoon vanilla extract 3 cups bread (can be stale), torn into small pieces 1/2 cup raisins (optional) Directions 1. Heat oven to 350 degrees F (190 degrees C) 2. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm. 3. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture. 4. Place bread in a lightly greased 1 ½ - 2 quart casserole. 5. Sprinkle with raisins if desired. Pour batter on top of bread. 6. Bake in preheated oven for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Serve warm. Bread Pudding Sauce Ingredients 1 cup whole milk 2 tablespoon butter 1/3 cup granulated white sugar 1 teaspoon vanilla 1 tablespoon flour dash of salt Directions 1. Mix everything together and bring to a boil for 3 to 4 minutes. 2. Pour sauce over sliced pudding; serve warm or at room temperature. |
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