About a year ago, I ventured into the mysteries of modern bread making – a vastly different thing than the bread making of my youth. Tom was helping me, and although we had a fun day, the bread was disastrous. The texture left much to be desired, and to top it off, (Shades of King Lear!) I forgot the salt. What a disappointment! So I decided that since one of Rachael’s favorite foods is bread pudding, I would use the bread to make that, and put in a bit of extra salt. Rachael was thrilled and even emailed a friend that she was having bread pudding for dinner. Well, it is scarcely credible, but true --I forgot the salt again! So the bread pudding was doubly unsalted, and was rather disgusting. Undeterred by failure, I tried again a month or so later, and had great success. I recently made Rachael some lemon pudding, and this suggested to her that it would be nice to have lemon bread pudding. So I tried that this evening, and it was rather good. I remember the first time I had bread pudding ever. I was about six, and was visiting my friend Therese’s house for dinner. They were rather posh, and consequently, my mother, anxious to avoid social disgrace, had given me many admonitions about table manners and about eating everything on my plate, even if I didn’t like it. I was suitably impressed with my duties to uphold the family honor. In addition to being posh, this family had a horrible Siamese cat who terrified me and made me sneeze. I was prepared to have a most unenjoyable evening. The dinner was served, and for the veg, they had artichokes, which I had never seen before. This bit of exotica both impressed and horrified me. What to do with it???? They showed me how to eat it, and I thought my ordeal was over, but then they brought out the dessert --- bread pudding. I thought I had never seen anything so disgusting looking. I still remember recoiling in horror and trying to look pleased at the same time. I don’t recall actually eating it – just my initial reaction. I know that thirty years passed before I ever had bread pudding again. Grandma Rossi made it, and I then realized that it was actually a good thing.
Here is the recipe for the Lemon Bread Pudding I made this evening:
Sugar, about one cup
Half a cube of butter
Juice and zest of two smallish lemons
Two tablespoons of flour
2 Cups of milk
Five cups of cubed bread, preferably a few days old.
Cream the sugar and butter, add lemon juice and zest. Mix it well. Mix in the flour. Add the eggs and mix it up. Add the milk, stir it and pour it over the bread. Bake it at 350 for 50 minutes to an hour. Serve it hot with a bit of milk poured over it. Yummy!
Here are Rachael and Maria having a discussion about whom the pudding actually belongs to.
2 days ago