I'll admit that I'm not a big white bread fan. No, I'm not a food snob or into gluten free. I simply prefer the taste of whole wheat or multigrain breads because I find them more flavorful. So, when I discovered a half-consumed loaf of white bread in the back of my freezer, left behind by out of town guests, I thought what the heck. I was testing recipes for Rosie's Riveting Recipes, so why not use it in some of the recipes calling for white bread? This classic dessert is one that your grandmothers may have made, and it's delicious. One nice thing about many of these historic dessert recipes is that they're sweet, but not too sugar-laden.
REFRIGERATOR BREAD PUDDING
• 1 envelope plain gelatin
• 2 cups milk
• 1/2 cup light or dark corn syrup or 1/3 cup sugar
• 1/4 teaspoon salt
• 4 slices white bread (2 1/2 cups cubed)
• 2 eggs, slightly beaten
• 1 teaspoon vanilla
• nutmeg, if desired
Soften gelatin in 1/4 cup cold milk. Scald remaining milk with corn syrup (or sugar) and salt in double boiler. Add gelatin and stir until dissolved. Remove crusts and cut slices of bread into cubes. Pour hot milk slowly over beaten eggs, stirring constantly. Return to double boiler. Add bread cubes and cook until custard consistency, stirring constantly. Remove from heat. Add vanilla and beat with rotary beater until frothy. Turn into one large (or individual molds) that have been rinsed in cold water first. Chill. When firm, un-mold and serve with cream or any sauce. Sprinkle with nutmeg.
Modern adaptation: Be careful not boil the milk. The beaten eggs can be slowly added to the milk mixture in the double boiler, stirring constantly as directed in the original recipe, until they are well blended. To give the pudding a bolder flavor add 1/4 teaspoon ginger, 1/4 teaspoon cinnamon, and 1/4 nutmeg with the vanilla. The pudding can also be poured into ramekins and served with whipped cream, cinnamon, or nutmeg on top, as suggested in the original recipe.