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Yum...corn chowder in cheese bread bowls...what a great idea! Did

you use small individual ones and where did you get them...or did

you make them?? I'm making a mock chicken noodle soup tonight - got

some dried cappellini type egg noodles I'm going to use in it - will

serve it with challah/egg bread.

 

Last night I made bread pudding with dinner...something I do

frequently in the cooler months. My family doesn't care for

the " butt " ends of bread & I hate to throw anything away...including

that day old leftover hunk of french bread or the odd hot dog buns

or the bread I know wont be finished before mold starts... I toss

all these odds and ends in the freezer. Then at least once a week I

pull some out (trying to match flavors) and cube it and use it for

bread pudding. I don't have a set recipe & use fruit as I have it

on hand, but here is sort of what I do. I have a casserole dish

that I always use and cube enough bread to fill it...but first I put

the bread in a big bowl. Then I add: moist fruit (chopped fresh

apples or pears, applesauce, frozen berries, canned peaches,

whatever I've got); dried fruit like raisins or dried cranberries;

about 1/4 cup brown sugar; cinnamon & /or nutmeg to taste. Mix it

well and then I pour on some juice (usually apple) to moisten the

bread...maybe 1/4 cup...then it goes in the buttered casserole.

Next I pour over (drizzling over as much as possible) about a cup

and half of milk with an egg beaten into it...you can use more milk

if you like it moister and less if not. I cover it and bake it at

350 for at least a half hour...more won't hurt it. It never tastes

the same, but always seems to turn out...they love it warm plain or

with whipped cream...and if there are leftovers they like having it

warmed and in milk the next morning. Last night I used

blackberries, pears, raisins and cinnamon...there were no leftovers!

 

m

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