Jerusalem Greer

The Theology of Place, Liturgical Shenanigans, Farm Living

Breakfast Bread Pudding {and a Gogo update!}

By 9 Comments

Have I told you lately that I love you? 
Well I do!
All of you.
Pinkie swear.

Thanks to all of your generosity, we are over halfway to getting Gogo her house! 
In just one day!
If you have not had a chance to get in on the action-no worries. There is still time. Also, I added a Donate button on the original post, so now you can donate any amount you want, from $1-100. There is NO donation too small to help build Gogo’s house!
So whether you donate or buy a book to build a house know that your gift will be a HUGE blessing!

Here is an update today from Ian and Jenn for everyone:
We went to see the site yesterday and it is going to be a challenge but the Lord will work it out. Her land is off a dirt road and then for a mile up a cart track in the mountains, so getting the equipment to the site will be an interesting project. Gogo was very excited and explained the land was hers,it had been a long time since she lived there.
Thank you for blessing this lady- through you she will see the love of Jesus.
I will keep you all posted on how things are going!
have a blessed daylove jenn 

I may have a bread pudding problem.
In that I keep making it.
In different forms.
Or maybe this is a good thing?
What do you think?

I made this latest concoction for the Easter brunch at our church.  I used what I had on hand because Easter weekend was one of those weekends where every time I turned around we had another social engagement that I couldn’t turn down.
A blessed problem to have, yes.
 But still.
There is only so much time in a day, and I just did not have a grocery store run left in me by Saturday night.
So I did some looking at what I had in my refrigerator and then some looking at various bread pudding recipes on Pinterest and came up with this little diddy.
Which turned out quite yummy if I do say so myself.
 Breakfast Bread Pudding
7 cups (about 9 ounces) cubed raisin bread
6 large eggs
¼ cup sugar
2 tsp teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 cups milk
1 cup half and half, cream, or milk
1 apple, peeled and finely diced
1 cup chopped walnuts
¼ cup of butter, cubed
 
 
Directions
Lightly grease a 9″ x 13″ baking dish.
Place bread in baking dish.


Whisk the eggs in a large bowl. Add the sugar, vanilla, cinnamon, nutmeg, and salt, and whisk until thoroughly combined. Add the milk and half and half, continuing to whisk. Add apples and mix in.

Pour mixture over bread, and make sure all the bread gets covered (you may have to press bread down some.)

Let stand for at least 30 minutes. You can also leave in the fridge overnight.
Before placing in oven, dot top of mixture with cubes of butter and sprinkle walnuts over top of whole dish.

Bake for 45 (for the 9″ x 13″ pan) to 60 minutes in a 325 degree pre-heated oven, until the pudding is puffed, lightly browned, and a knife inserted in the center comes out clean. Let the pudding cool for at least 15 minutes before serving.
ENJOY!
 
 
 

Comments

  8. Thanks for giving us the opportunity to do something good for someone! My grandmothers have long passed – – they helped me grow up – – now I get to help someone else. (do you think Gogo would adopt a 50 year old America as a new grand-daughter?)
    Loving the book!
    Susanne

    Reply

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