"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gandma Luck's Bread Pudding Recipe

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This recipe for Gandma Luck's Bread Pudding, by , is from The Soup Sisters and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lucille Wenthur
Added: Sunday, February 24, 2008


1 Dozen Hard Rolls
4 Eggs
3/4 cup of milk
4 tablespoons melted butter or margarine
Dash of Nutmeg
1 cup raisins
3 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
Lemon Sauce
2 lemons sliced or I use 1 lemon and some Real Lemon Lemon juice. 1 cup syrup, 1 cup raisins, 1 cup sugar 1/2 tsp. salt or cinnamon stick or I add a little cinnamon. 1 quart water. Boil slowly at least 15 minutes. Add 6 Tablespoons cornstarch mixed with a little water cook until thickened.

Soak 1 dozen hard rolls in cold water until soft. Squeeze water out. Beat 4 eggs, 3/4 cup milk, 4 Tablespoons butter or margarine and a little nutmeg in a large bowl. Add bread and 1 cup raisins. Mix 3 1/2 cups flour, 1 tsp. baking powder, 1 tsp. salt and add to bread mixture.
Put large wet dish towel over a bowl and fill with pudding. Tie with string leaving room for pudding to rise. Put saucer in bottom of large kettle and fill kettle 1/2 full with water. Be sure water is boiling before adding pudding. Cook 3 hours on low. After cooking pour Lemon Sauce over pudding.




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