Miss Margaret had about 4,000 pieces of French bread left in the fridge, so we set to work cubing it and had enough for two bread puddings.
I won't lie; being a picky eater, mushy bread ranks very high on my list of fears. And Bread Pudding....well, it's all in the name. But I've had some good bread puddings in my past, so I was willing to give this a shot.
We scalded milk and butter, then poured it over the bread cubes, along with sugar, vanilla, cooking sherry and raisins. Finally, we topped with slices of lemon.
But once it had baked, the bread pudding was quite lovely (the Delft-style container doesn't hurt!).
Quite lovely, no? It tasted a little sour, which Sean and I didn't much care for, so I would add a lot more sugar and maybe use bourbon. Bread pudding is great with a Bourbon sauce, as well.
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