My kids think it taste like french toast. We like it warm with a scoop of vanilla ice cream.
Ojibway Bread Pudding
2 1/2 cups milk
1/4 cup corn meal
2 1/2 cups stale bread, broken into small pieces
1/3 cup maple syrup
1/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup melted butter
1 teaspoon flour
1/2 cup raisins ( we omit the raisins because we are just not fond of them)
In 2 qt pan heat milk till warm. Stir in the corn meal.Add bread to milk and set aside.
In a bowl beat the eggs, blend in the syrup, sugar Cinnamon, salt, vanilla, butter.
Heat oven to 350 degrees and butter a 2 qt baking pan.
Toss the raisins in flour and combine all ingredients together and put into baking dish.
Place baking dish in a pan of hot water and bake for one hour or until custard is set.
The finished custard! So yummy!
Here is another recipe that is great on a cool fall day. The sweet and sour sauce is amazing.
They are not swimming in grease as it looks like in the photo. That is actually a nice thick yummy gravy.
1lb lean ground beef
1.5 Tablespoons parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic salt
1/2 cup dry bread crumbs
Mix the above ingredients very well. ( I just use my hands)
Form into 1 inch balls. Carefully place into the bottom of your crock pot.
Mix 1 cup ketchup, 1/3 cup lemon juice and 1/3 cup grape jelly together in a bowl.
Pour over meat balls.
Cook in crock pot about 2 1/2 hours on low.
Serve with rice or noodles.