I miss my mom today, so I’m making bread pudding
Her bread pudding.
Even though bread pudding is bad for my hips.
It is good for my soul.
I call her on the phone to ask if I should double the recipe.
We talk while she holds my sweet niece.
I hold the phone in one hand, the measuring cup in the other.
I tell her I am using the wrong bread,
But that I think it will work.
It will be great, she tells me.
I ask her what she is doing for Easter.
No plans, she says, and you?
No plans, I say, other than a defrosting turkey in the fridge.
She says maybe she and Dad will come for dinner
And we both chuckle.
I like that joke;
It makes me feel good for a moment.
How is Dad? I ask.
He is stressed, she says.
Right before I douse the bread,
I realize that I forgot the vanilla.
I’ve done that before, she says.
I add the vanilla in the nick of time.
We hang up as I put the dish into the oven.
Goodbye, I love you.
Love you too.
My Mom’s Famous Bread Pudding
Preheat oven to 350 degrees Place pan of water in preheating oven.
2 c. day old bread torn bread ‘cubes’ (the bread makes the pudding—use a heavy, dense artesian bread.)
1/4 c. good quality honey (avoid dark, strong flavored honey)
2 T. butter
1/8 t. salt
2 eggs, beaten
1/2 t. vanilla (up this a little if you use real vanilla)
1 2/3 c. hot milk (not boiling)
1/2 c. raisins or Craisins (optional)
Place bread and raisins in small baking dish.
In microwave, heat milk, butter, honey and salt. Stir during process to dissolve honey. It doesn’t need to approach boiling, just needs to be good and warm.
Slowly pour hot milk into beaten eggs, stirring constantly.
Pour mixture over bread; sprinkle all over with nutmeg.
Bake in pan of hot water until set, about 30-40 minutes.