First of all, thank you for all of your kind comments, prayers and love that you have shared after my dear hubby's passing. It is so appreciated to be thought of and consoled. Two sentences that I have found helpful from the book Healing Grief, Finding Peace is "He or she would want you to have a good life for his or her sake. Keep that reason alive in your heart."
Since my dear hubby's passing, the angels here on earth have nourished my family with wonderful meals. I haven't had to cook, other than breakfast and lunch, in weeks. Yet I still had the urge to make some comfort food of my own. The temperatures are still in the 100's here in Texas, and I'm having some freshly squeezed lemonade in my Dollar Tree goblet, with my bread pudding. Some dear friends gave me some helpful books to read, which you can see below. I normally read them on the patio in the early evening, when it's cooler.
This is one of the lovely baskets that came home after my sweetheart's Memorial Service.
The forget-me-knot plate was painted by my late Aunt Kitty.
Comfort food is on the menu and one that I've loved since I was a little girl is bread pudding. The vanilla sauce is a wonderful addition and I love that it's not made with heavy cream, as so many sauces are. After having a spinach salad for lunch, I had this as my dessert. If you're ever in the need of some comfort food, here's my adapted recipe from Taste of Home:
- BREAD PUDDING:
- 3 eggs
- 2 cups scalded milk
- 1/4 cup butter, cubed
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly grated)
- 1 teaspoon vanilla extract
- 4-1/2 to 5 cups, leftover Italian or French bread, cut up
- 1/2 cup raisins, optional
- VANILLA SAUCE:
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-2/3 cups cold water
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg ( I omitted)
Directions:In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, spices and vanilla. Add bread cubes and raisins if desired; stir gently.
Pour into a well-greased 8" square baking dish. Bake at 350° for 40-45 minutes or until a knife inserted 1" from edge comes out clean.
Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding. Yield:6- 9 servings.
Thank you for your prayers and visit. xo
I am sharing this with: