strawberry bread pudding – rations for railings.

Bread pudding. A dish I’ve always associated with old people and my favorite children’s book, ‘Redwall’. However, I never imagined the smooth texture, sophisticated flavor, and comforting heaviness of the dessert.    The dessert was the pinnacle of a day filled with sanding and staining of a bannister. Another activity to add to my repertoire, Sam was gracious enough to let me acquire another renovation skill. Though I will admit that my tools were, perhaps, not the most sophisticated — a socked foot was often the means of wiping up drips.   We created a squirrel-luring mascot to encourage us on in our reno-endeavors (and as a means of distraction from arm-breaking-work and swoon-causing-fumes for at least a good 10 minutes.To fill the caloric void caused by continuous effort all day, bread pudding seemed a logical dish to create. My first foray in to a dish originating in the early 1800s.    A simple fresh fruit sauce covering the creamy mixture keeps the moisture in while adding both sweetness and flavor. Bread pudding supposedly originated in Devon, with the rich cream from the region adding both to the taste and the texture of the dish. The original name, white-pot, came from the color of the pudding itself, a light, creamy colour.

Delightful, delicious, and thick enough to be cut into simple shapes, the dessert should be served with a sweetened warm milk drizzled over top, or several scoops of ice cream.

Strawberry Bread Pudding

2 cups strawberries, sliced

1 cups sugar

5 cups stale white bread

2 cups half and half

6 eggs, lightly beaten

1 cups sugar

2 tsp vanilla extract

1 tsp salt

1 tsp cinnamon