French or Italian - Bread Pudding

2 jumbo eggs - these were double yolkers

1½c milk to which vinegar has been added and stirred in

2T fruity Balsamic vinegar

2T good quality vanilla, Indonesian, Mexican, Moroccan

or - make your own!(*)

¼c melted butter

½c brown sugar - fork-blend w/the following leavening agents:

¼t salt, baking powder and baking soda

½c chopped walnuts, pecans or sliced almonds

¾c craisins or golden raisins

8-10 slices of bread, cubed, allow to dry a couple hours in the 9x13” glass baking dish. Combine all other ingredients in a medium size bowl. Mix well. The vinegar-milk combination creates buttermilk and adds a lot of flavor to this recipe. When fruit, nuts and all previous ingredients are combined, allow to stand 5-10 minutes to rehydrate the craisins-raisins. Stir in the bread cubes then pour into the pan. Bake at 325° 20 minutes or so for a softer, more custard-like bread pudding. Bake a little longer for a drier type of pudding. Serve warm or at room temperature for dessert, breakfast or with tea / coffee when friends stop in.

(*)Buy 2-3 vanilla beans at your local co-op. Slit them lengthwise and put into a 6-8oz bottle. Pour in enough good quality light (clear) rum or Vodka to cover the beans, Seal with cap or cork. Store at room temperature and remember to shake occasionally. The little brown flecks are a good thing. These are the seeds, which provide the essence of the vanilla flavor. Vanilla should be ready to use in a couple months. As you use it each time, refill with a little more Vodka or rum. Shake. This is Perpetual Vanilla. It will last a long, long time – into perpetuity even, if you follow these directions. . .Lin