we like the bread pudding from famous daves and i know he has a cook book out called backroads and sidestreets but the barnes and nobles is sold out and we would really like the bread pudding recipe if any of you have it
fiber is generally stifferand MUCH more expensive.
Go to almost any Goodwill and pick up a used pair for $2-5Fit is all that mattersI even stopped using poles and I can mogul just as well by just using the same arm motionsPoles are a crutch unless you are doing something extreme and specialized or have a hard time in lift lines that go uphill, which is really the best use for polesTake it from a guy who has sprained both thumbs using poles even without the straps, or ask a ski pro or an orthopedic surgeon about skiers thumbs, and NEVER EVER use those stupid straps.
Bread and Butter Pudding 8 slices French bread, each 1/2 inch thick 2 tablespoons butter or margarine, softened 1/2 teaspoon ground cinnamon 3 eggs 2/3 cup granulated sugar 1 teaspoon vanilla 1/8 teaspoon salt 2 1/2 cups milk, scalded and cooled Powdered sugar, if desired 1Heat oven to 350°FButter 1 1/2-quart casseroleSpread one side of each slice bread with butterLayer bread slices, buttered sides up, in casserole; sprinkle with cinnamonBeat eggs slightly in medium bowl; mix in granulated sugar, vanilla and saltStir in milk; pour over bread2Place casserole in pan of very hot water (1 inch deep)Cover casserole loosely with aluminum foilBake 20 minutes; remove foilContinue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean(Cover with foil if top gets too brown.) 3Remove casserole from hot waterSprinkle with powdered sugarServe warmStore covered in refrigerator.
