There’s a butterscotch variation for this, below. 2 cups dry breadcrumbs 2 cups milk, scalded ¾ cup sugar* 1 tablespoon butter ¼ teaspoon salt 4 eggs, slightly beaten 1 teaspoon vanilla ½ cup raisins, optional ½ cup sugar* 1 tablespoon cornstarch Dash salt Dash nutmeg 1 cup boiling water 2 tablespoons butter 1 ½ tablespoon lemon juice Preheat oven to 350 degrees. In a large … Continue reading Bread Pudding with Lemon Sauce
She has cheerfully shared this recipe with anyone who has ever eaten it, allowed many people to watch her make it, and everyone still complains that they can’t replicate it. She doesn’t know why. Whatever you do, make sure the bread is soaked with egg mix – not just lightly coated with it. Also, you’d better have a large loaf of bread standing by. People … Continue reading Carla’s French Toast
There are three kinds of people in this world – those who like cornbread savory, crumbly and dry, those who like a sweet, cake-like cornbread, and those who like a cornbread with the best attributes of both. This is for the third group. 1 cup all-purpose flour 1 ¼ cup cake flour ¾ cup yellow corn meal ⅓ cup sugar 2 teaspoons baking powder ½ … Continue reading Millionaire Cornbread
Mom liked to make this braided bread for Christmas breakfast. Continue reading Apricot Braid
If they look familiar, that’s because everyone else in the world calls them Parker House rolls. We have served these at every Thanksgiving dinner in our family for more than 50 years … and there are never, ever enough no matter how many batches you make. The first time Carla made them on her own, she didn’t realize the yeast should be proofed; she just … Continue reading Potato Rolls
