Last year, we had this grand plan to spend Thanksgiving at Disneyland. We had it all set up. One of Paul’s Cool Jerk long-time readers, Caroline “Carob Sue,” generously offered up two passes to Disneyland for us to use. There were a few conditions that came with the tickets: we take a photo at Disneyland wearing a handmade dinosaur hoodie and come pick up the tickets at her place.
Carob Sue is studied the culinary arts in San Francisco (Carob Sue says her style gravitates toward “rustic” hence the lack of measurements for milk, sugar, etc.) and was also a cast member at Disneyland helping little girls don princess outfits. So, accompanying the passes to Disneyland, was Carob Sue’s homemade bread pudding.
It’s based on her Granny’s original bread pudding recipe but with a healthy spin. Carob Sue used whole wheat bread, honey instead of sugar and Lactaid, a lactose-free milk replacement product. Lactaid? I had no idea.
The bread pudding was moist and had a nice crunch with the addition of walnuts and almonds. It was really good, especially served with some egg nog.
We met her adorable puppy Buster, shared funny cooking stories and tales of haunted Disneyland (strange phone calls from the Land of Tomorrow), plus two recipes for bread pudding!
Unfortunately, the trip to Disneyland was delayed because passes are not allowed during specific holiday blackout days — Thanksgiving included! Who knew that Disneyland was a popular destination during the holidays?? Disneyland and the green dinosaur hoodie photos will have to wait just a little longer.
Granny’s Bread PuddingServes approximately 10 for both recipes
1 day-old french loaf, torn into 1-inch pieces
6 eggs, beaten
some white sugar*
2 sticks butter
Heat oven to 350 F.
In a large bowl, mix all ingredients together and place in a glass baking dish. Let sit until bread is reconstituted (about 5-10 minutes).
Bake in preheated oven for 45 minutes or until top is springy to the touch.
Carob Sue’s Bread Pudding
1 day-old loaf whole wheat bread, torn into 1-inch pieces
6 eggs, beaten
Pinch of salt, pepper, nutmeg, cinnamon, cardamon
1 stick butter, divided into two for separate use
Heat over to 350 F.
In large bowl, combined all ingredients including 1/2 of the butter. Pour into glass baking dish and let sit until the bread is reconstituted (about 5-10 minutes).
Crumble remaining butter on top of bread pudding and bake in the preheated oven for 45 minutes or until top is springy to the touch.
*For the original recipe, I recommend 3/4 – 1 cup sugar, 1 1/2 cup milk and 3/4 cup raisins. -D