huaiyun_中医养生馆_b站禁止转播404入口 https://wild梅丽莎劳伦woman.com/2016/02/13/grannys-bread-pudding-with-some-differences/ the news from Dry Creek . . . Mon, 06 Feb 2017 00:05:00 +0000 hourly 1 http://b站禁止转播404入口.com/ https://wild梅丽莎劳伦woman.com/2016/02/13/grannys-bread-pudding-with-some-differences/#comment-1467 Mon, 06 Feb 2017 00:05:00 +0000 http://wild梅丽莎劳伦woman.com/?p=1795#comment-1467 In reply to bygeorge.

I always thought it was what you did with raw milk. Pasteurized milk doesn’t require scalding, but the old recipes still call for it. I don’t take that step.

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]]> https://wild梅丽莎劳伦woman.com/2016/02/13/grannys-bread-pudding-with-some-differences/#comment-1466 Sun, 05 Feb 2017 23:23:16 +0000 http://wild梅丽莎劳伦woman.com/?p=1795#comment-1466 In reply to bygeorge.

The milk is scalded to cut down on the cooking time, don’t you think?

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]]> https://wild梅丽莎劳伦woman.com/2016/02/13/grannys-bread-pudding-with-some-differences/#comment-1385 Mon, 15 Feb 2016 15:50:07 +0000 http://wild梅丽莎劳伦woman.com/?p=1795#comment-1385 In reply to Karen sloan.

Thanks, Sis. I don’t believe modern milk has to be scalded – I notice in Granny’s recipe for custard she states the same approach. What do you think?

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]]> https://wild梅丽莎劳伦woman.com/2016/02/13/grannys-bread-pudding-with-some-differences/#comment-1384 Mon, 15 Feb 2016 00:59:10 +0000 http://wild梅丽莎劳伦woman.com/?p=1795#comment-1384 Trish – the bread pudding recipe I have differs slightly in that the milk is scalded before adding the eggs sugar vanilla, and salt. Butter a 9 x12 casserole and sprinkle raisins on the bottom. Then crumble 12slices day-old bread. Then pour in custard and sprinkle with cinnamon. Bake in slow oven 325 degrees for one and a half hours – or until knife inserted comes out clean. Topping is pretty much the same except you can add lemon extract instead of maple.

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