Bread Pudding ...p85

I'm slacking a bit on the photos here, forgetting to shoot this fabulous bread pudding ensemble.  I truly don't know why I don't make this more often - it is so easy to assemble and absolutely delicious.  I used a stale sourdough baguette this time (admittedly hard to "saw" into pieces!) and let it sit for two days in the frig before cooking it, fearing the bread wouldn't absorb enough milk overnight.  Superb.  Everyone loved it.  It's even delicious served cold the next morning.

In the cookbook, butter is not listed as an ingredient and, after letting the pudding sit for a spell, I almost forgot to put it on top.  I recommend you add it to your ingredients list as butter adds a richness you wouldn't want to skip! 

Again, the critic lost out on this one, critiquing instead food choices at the Methodist Hospital.  Her reaction to their food?  Surprisingly, very positive.

In fact, we decided it is very important to make people aware of their hospital choices and hold some accountable, hence the following mention here in Gene-E Recipes!  Perhaps it will help them improve.  After an execrable stay at East Houston Regional Medical Center months back, Methodist acted professionally, compassionately, reasonably and all accomplished with superb meals and clean rooms.  Conversely, EHRMC showed none of those characteristics.  Hopefully our complaints helped the administration become aware of its problems and afforded them the opportunity to correct them.  

Hardy Appetit!

BREAD PUDDING

Veggie Lady Says Yum!

4 slices stale bread
1 egg
1/2 cup sugar
2 cups milk
1 tsp. vanilla
1 cup raisins (optional)
1 stick butter

Blend eggs with sugar.  Add milk and vanilla, stirring well.  Break bread into small pieces.  Add to mixture.  Let soak well.  Put mixture in 9" x 13" baking dish.  Cover top with 1 stick margarine, cut into small pieces.  Sprinkle with cinnamon and bake for 1 hour at 350°.