"I had to change some of the recipe, but that’s what you do, make do with what you’ve got and it’ll turn out better." Those were the words in a pioneer woman's journal. She was speaking of a quilt block instead of a recipe, but I'm sure she had also changed many recipes to use the food supplies she had on hand.
Kansas Day is January 29, and we like to celebrate the birthday of our state by remembering those pioneers who helped settle our state. I recently gave a program "The Trail to Kansas" based on the journal of a pioneer woman who pieced quilt blocks to mark her journey on the trail in 1856. I thought of that woman as I made this Raisin Bread Pudding. I almost threw the hardened raisin bread out, but decided to 'make do with what I had'. This made a good dessert with yogurt topping and will also make a tasty breakfast dish.
Cinnamon Raisin Bread Pudding
Ingredients:
2 cups cubed cinnamon raisin bread
2 eggs
1 ⅓ cup milk (2% or skim)
6 Tablespoons brown sugar
2 Tablespoons butter, melted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
dash salt
Directions:
Place the bread cubes in a greased baking dish. In a bowl, whisk together egg, milk, brown sugar, butter, cinnamon, nutmeg and salt. (Stir in raisins now if you want to add more.) Pour over bread, let stand 15 minutes or until the bread is softened.
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| Bread cubes with egg/milk mixture. |
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| After the bread softened, I added some frozen blueberries before the bread pudding was baked. |
Bake at 350 degrees for 35 - 40 minutes until a knife inserted near the center comes out clean.
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| Baked and ready to eat - Wagons Ho! |
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