WEDNESDAY, JANUARY 2, 2019

THIS RECIPE WAS GIVEN TO ME BY A DEAR CHURCH FRIEND. EVELYN GRAFF, SHE IS AN AWESOME COOK.  EVERYTHING THAT SHE MADE AND BROUGHT TO CHURCH SUPPERS WAS ALWAYS AWESOME.  SHE IS A DEAR FRIEND OF MY MOTHER IN LAW'S AND THEY STILL PLAY CARDS AND ENJOY EACH OTHERS FRIENDSHIP WEEKLY. ENJOY THIS RECIPE!!

BREAD PUDDING

2 1/2 soft or dry bread crumbs-cubes

3 eggs

1/2 c. sugar

1/8 tsp. salt

2 cups milk

1 t. vanilla

Put bread in casserole, pour milk mixtue over bread.  Place casserole dish in 1 inch water. Bake at 350 for 50-60 min. Knife comes out clean.

Sauce:

2 T. cornstartch

1/2 c. sugar

2 c. milk

1/4 c. butter

1 1/2 t. vanilla

2 egg yolks beaten 

combine startch and sugar gradually add milk, heat stir to thicken. Simmer 2-3 min. Add butter and vanilla. stir into egg yolks a little at a time. Cook and stir one min.