Granny raised chickens and we grew up eating lots of fresh eggs.  And any economical cook knows that a great way to use up eggs and salvage stale bread is in a pudding.  One of the great discoveries (in my opinion) was the addition of challah bread to make a pudding. We ordered this dessert at the Alley House in Pagosa Springs, Colorado a couple trips ago and since that time, I have used this same bread for a rich, delicious bread pudding.

Granny Clara’s Bread Pudding

8 eggs (pullet) or 6 regular

3/4 C white sugar

1 tsp vanilla

l/2 tsp. salt

1 1/2 qts. milk

1 tsp cinnamon

1/2 challah bread loaf, torn into bite size pieces and left to dry a bit

raisens (optional)  slivered almonds sprinkled on top (optional)

Beat eggs, add sugar, salt, cinnamon, vanilla, and milk.  Place bread pieces in a 12-cup greased baking dish (I still use my grandmother’s decorative glass Fire King dish to make bread pudding and custard).  Pour milk mixture over bread and let sit for 5 minutes so the break can absorb the moisture. Sprinkle with raisens and/or sliced almonds.  Bake at 400 degrees for 30 minutes–test by inserting knife into center.  If milk mixture clings to knife, bake 10 additional minutes.  Should be a nice golden brown.  Cool in baking dish on a rack while you prepare sauce.

Sauce

1 cup brown sugar

2 Tbsp. flour

dash salt

l/2 cup water

l/3 cup unsalted butter

1 tsp. maple flavoring (can substitute dash of nutmeg with 1 Tbsp. bourbon)

Melt butter in saucepan over low heat.  Mix dry ingredients with water, add to butter stirring constantly to avoid lumps.  When sauce is thickened, remove from heat. Pour while warm over individual servings of bread pudding.