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June 3

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Read about how Frost Beer is made in Food For Thought!

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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
BFC Recipe: Bread Pudding PDF Print E-mail

by Chris Ellis
January 2014

(A great way to use up stale bread and have a delicious dessert, add some diced apples for a variation)

7 slices whole wheat bread, cubed in approx. 1/2 inch pieces
3 cups milk soy or dairy
1/2 to 1 tsp. cinnamon (depending on your taste)
1/4 cup honey or maple syrup
Dash salt
1-2 eggs, beaten
1/2 cup raisins

PREPARATION:
Preheat oven to 350 degrees.
Scald or almost bring to boil the milk in a saucepan with the raisins so they get plumped up. Mix the eggs and sweetener together and add the warm milk slowly to the mixture. Add cubed bread, salt and ½ of the cinnamon to the milk raisin mixture. Mix and pour into a small ovenproof dish and sprinkle with the rest of the cinnamon. Bake for about 30 minutes or until firm and lightly browned. Serves 6