Poring over my grandmother’s recipe collection proved to be a popular pastime on a recent camping trip with my siblings. Since some of us were staying in a cabin equipped with an oven, we even tested a couple of them. The berry cobbler, we determined, needs some modification. The bread pudding recipe, however, was a clear winner. Of course, the maple syrup one of my sisters drizzled (no, poured) all over it certainly didn’t hurt the flavor one bit.
Here’s the recipe from Grandma’s collection. Parenthetical notes indicate our modifications. Modify yours to suit your taste and the ingredients you have on hand.
GRANDMA ALLEN’S BREAD PUDDING
2 eggs separated
3/4 cup sugar of 1/4 cup honey (we used maple syrup)
salt (a pinch)
1/2 t lemon extract (omitted because we didn’t have any on hand)
2 T melted butter
2 cups hot milk (we melted the butter in the hot milk)
3 cups dry bread crumbs (we used raisin bread)
Mix together and put in 8×8 baking pan. Bake about 30 minutes in 350-degree oven.