Bread puddings were eaten in many Native American cultures, from the Southwestern region to the Northeast and including the Cherokee. This bread pudding shows several signs of contact with Europeans. The use of sorghum is one, first domesticated in northeastern Africa and brought to the New World by British settlers. This recipe for bread pudding also includes dairy, not widely used by native peoples in pre-contact North America. Historically, before milk was pasteurized, it would have been scalded to kill any bacteria. The maple syrup that sweetens this dish is purely North American, first made by resourceful Native Americans long ago.
Recipe Servings: 8
Ingredients
Directions
- Preheat oven to 350°F.
- Lightly grease a casserole dish with non-stock cooking spray or butter.
- Place the bread cubes in a large bowl. Pour the milk over and let stand for 5 minutes.
- Heat the sorghum, butter, and salt in a saucepan over medium heat.
- Slowly pour the bread mixture into the saucepan. Remove from heat and let cool.
- Place the beaten eggs in a large mixing bowl. Pour the bread and sorghum mixture over the eggs.
- Stir in the maple syrup.
- Pour the batter into the prepared casserole dish.
- Place the dish in pan of hot water.
- Bake for 50 minutes to 1 hour, until firm.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.