Thursday, September 23, 2010

Loafing Around the Kitchen with Calumet

A cool evening and a little Calumet this week made for a bread pudding that was the bee's knees.
Calumet Bread Pudding (c)'20s
2 cups bread crumbs [I cubed them, didn't want the pudding to turn out crummy]
2 cups milk
1/3 cup sugar
1 egg, well beaten
1/4 level teaspoon salt
1 level teaspoon Calumet Baking Powder
1/2 teaspoon vanilla
2 tablespoons butter

Scald milk, pour over crumbs [cubes!]. Let stand until cool. Beat egg thoroughly; add sugar, salt and baking powder well mixed. Combine this mixture with the milk and crumbs [cubes!]; add butter and vanilla. Bake in a buttered baking dish one hour in a slow oven [aka at about 350 degrees]. Serve with Caramel Custard Sauce [I didn't have the patience - as usual I needed instant gratification in the form of Cool Whip]. Raisins may be added to the pudding, if desired.

Caramel Custard Sauce
[aka what I shoulda made]
3/4 cup light brown sugar
3 level teaspoons flour
2 eggs, well beaten
1 1/2 cups milk
2 tablespoons butter

Mix sugar and flour thoroughly. Then add well beaten egg and milk. Place over double boiler and when hot, add butter. Cook until thick and creamy. Serve over the pudding, either hot or cold, if desired.

Thanks for the comfort, Calumet.

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