The Richmond Register

Lifestyles & Community

January 23, 2014

What’s in all those puddings?



Custard bread pudding


1 qt of milk

One and 1/2 to 2 cups bread crumbs    

1 tsp vanilla

1/4 tsp nutmeg

1/3 cup sugar

1/2 tsp salt

1/4 cup melted butter

2 eggs


Scald milk and add bread crumbs. Let soak 15 minutes. Beat eggs and add sugar and salt. Mix thoroughly. Add milk and bread, butter and flavoring. Pour into battered baking dish. Place in a pan of warm water and bake in slow oven (350 degrees) for 75 minutes. Serves six.

I would tell you about my bourbon sauce to go on it, but I must have drunk it or put it in something. I just don’t seem to be able to find the stuff.

Arritta Morris has a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is certified as a food service specialist by the School Nutrition Association.


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