Berry Bread Pudding

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Jo Burke of Michigan for this useful compendium of
cooking terms:

Tongue: A variety of meat, rarely served because it clearly crosses
the line between a cut of beef and a piece of dead cow.

Yogurt: Semi-solid dairy product made from partially evaporated and
fermented milk. Yogurt is one of only three foods that taste exactly
the same as they sound. The other two are goulash and squid.

Recipe: A series of step-by-step instructions for preparing ingredients
you forgot to buy, in utensils you don't own, to make a dish the dog
won't eat.

Porridge: Thick oatmeal rarely found on American tables since children
were granted the right to sue their parents. The name is an
amalgamation of the words "Putrid," "hORRId," and "sluDGE."

Preheat: To turn on the heat in an oven for a period of time before
cooking a dish, so that the fingers may be burned not only when the food
is removed, but when it is put in.

Oven: Compact home incinerator used for disposing of bulky pieces of
meat and poultry.

Microwave Oven: Space-age kitchen appliance that uses the principle of
radar to locate and immediately destroy any food placed within the
cooking compartment.

Calorie: Basic measure of the amount of rationalization offered by the
average individual prior to taking a second helping of a particular
food.

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

Note on slow cookers: Most slow cookers on the market have two
settings: low and high. The low setting cooks foods at approximately
200F (95C), and this heat setting can be approximated in a conventional
oven or on a stove-top burner set on the lowest setting. Similarly, the
high setting (approximately 300F, 150C) can be reached on conventional
ovens and on stove-top burners set on very low. All you need to cook
any of these recipes is an oven (or stove-top) and a casserole dish or
oven-proof baking dish with a tightly fitting lid.

Use any fresh berries that are in season for this warm winter treat.

Berry Bread Pudding

5 cups (1.25 L) toasted bread cubes
2 1/2 cups (625 ml) scalded milk
2 eggs
2 egg yolks
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla or almond extract
2 Tbs (30 ml) butter, melted
12 oz (335 g) fresh or frozen raspberries, blackberries,
strawberries, blueberries, or other berries, at room temperature

Place the bread cubes in the slow cooker. In a separate bowl whisk
together the milk, eggs, yolks, sugar, vanilla, and butter. Stir in
the berries and pour over the bread cubes. Gently press the bread
down into the liquid - do not stir - and cook covered on low heat for
4 to 6 hours. Serves 8 to 12.
Received on Fri Nov 4 07:34:05 2005