Just make a regular bread and butter pudding. Home Cookin Chapter: Recipes From Thibeault's Table Bread And Butter Pudding With Caramel Sauce =========================================== 5 or 6 slices of bread 1/2 cup butter 1 to 1 1/2 cups sugar 5 eggs 2 cups cream (Or milk) vanilla pinch of salt Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked. . Cut crusts from bread and spread each slice with butter. (Bread slices can be left whole, or cut into halves, quarters or cubes. Place bread buttered side up in a oven proof dish. (may use any shape dish, or glass loaf pan, cutting bread to fit) Beat the sugar and eggs together and then add the cream, vanilla and salt. Pour over bread and allow the bread to absorb. (make be refrigerated at this point and baked later) sprinkle with some white sugar and place dish into a pan of hot water and bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden. To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla. Custard sauce for Chocolate Bread and butter Pudding. The custard sauce was really easy. It was just two cups of milk or cream ( I used coffee cream) heated to a simmer. Mix three tablespoons of flour into 1/2 cup of white sugar and mix into a beaten egg. When the milk is hot, slowly pour the milk into the egg mixture,stirring constantly. Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency. Cover the surface directly with plastic wrap and refrigerate.

Oh, my! I can't deal with an oven without mitts. My great auntie made lovely potholders but I can't use them. My skin cries. :) Word of caution--if the mitts you got aren't water shedding, don't use them near the hot water from the bain marie. It's like touching a hot pot with a wet potholder or towel, but your can't drop it until you can get the mitt off. Most are fine, but some are just pretty fabric. I have a pair of cute pink ones that I was given. Only, really, for taking a hot pot to the table because they're just cotton so not safe enough around water, and too pretty to use around spatter that will stain. :) The bread pudding will still be sweet, because there is sugar in the gingerbread, but it's going to have sausage and lots of spices and fresh ginger and onions. The other bread is one of my sourdough starter discard breads, also from the freezer, and it's very sour, so I'm hoping they'll cancel each other out. :) Congrats on delighting your suffering friend!!

A POX on insipid, de-germed, commercial cornmeal products. Mill your own cornmeal for the best flavor. When it comes to wholegrains, freshly-milled is always the best and most flavorful!!! It's a WHOLE different wonderful corn-flavored experience, and it smells heavenly during baking. Or try Bob's Red Mill Cornmeal, which contains the germ and bran, unlike most commercial cornmeal products. Be sure to store it in the freezer since it is wholegrain, to slow down the germ oil going rancid. -Grainlady

Boo that you don't get any! Next time make 3 loaves & keep one for yourself!! Looks deeeee-licious! Donna (^_^)