Comfort food is still in order at my house… Which means I will be making Bread Pudding tonight. Here is one of my many recipes for it in case you want to make some too. (Its a great brunch special too if you have guests for the holidays and left over bread from the days before)
Heat oven to 350F. In a small saucepan warm milk, butter, sugar and spices. Cook until butter is melted and set aside to cool. Butter a 6 cup casserole dish and fill with bread cubes.
Add eggs to cooled milk mixture and whisk. Pour over the bread cubes and bake for 45 minutes or until the custard is set. Enjoy warm or at room temperature.
Last weekend I posted all my bread choices online until the end of this year! Thanks to everyone that already ordered and if you have not yet, there is still time to get your order in for Thanksgiving even! And remember ALL proceeds from the Thanksgiving bread orders will be donated to the Water Protectors at Standing Rock, so you can buy delicious bread for your family and friends and support an important cause at the same time! You can also find me at the Bozeman Winter Farmers Market this Saturday November 19th at the Emerson to stock up on bread for your feast and all your veggies, meat, Living Nutrition's Thanksgiving fermentation package and more!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, freshly milled org. KAMUT flour, whole org. KAMUT berries, org. sourdough culture, sea salt.
Sesame Seed Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. sesame seeds, sourdough culture, sea salt.