It’s been a long four-and-a-half years here at Tech, and I’ve spent every Tuesday here at the Lode. Next month I graduate, leaving all this behind me. I will come away with a degree and many fond memories.
Partings are such sweet sorrow, and to make sure the sweet outweighs the sorrow I thought I would leave you, my dear readers, with one of my favorite sweet recipes.
Preheat the oven and grease a casserole dish, or 13 by 9 by 2-inch pan. I like my bread puddings a little taller, but it’s your call.
Beat five eggs, add two cups of milk, dissolve two cups of sugar and add some vanilla.
Cube about three cups of old bread and add it to the mixture, stirring to get complete coverage. I find that half a loaf of dollar bread from Walmart is perfect, especially if it’s on clearance because it’s been sitting for a few days.
I really like adding raisins at this point, but other fruit works too. Apples, cranberries, prunes, even bananas or oranges if you’re feeling adventurous.
Pour that into your pan, then soften a stick of butter. I find that if I’m taking it out of the fridge, about 30 seconds on half power in the microwave gets it to the right consistency, but your results may vary.
Add to the butter cup of brown sugar and a cup or two of chopped nuts. Pecans or walnuts are great for this. Mix that up and spread it over the top, then put it in the oven for 45 minutes.
About five minutes before it’s done, melt a stick of butter in a small pot on the stove. Add some vanilla, an egg, a cup of sugar and mix it until the egg is beaten and the sugar dissolves. Add a quarter cup of spiced rum, brandy or Irish cream if that’s your persuasion.
Pull it out of the oven, pour the sauce and bon appetit!
