INGREDIENTS

INSTRUCTIONS

"This is derived from an old Welsh recipe for steamed leek pudding.
After fiddling around with the ubiquitous onion, I came up with this
richly flavored bread pudding (and several variations). You could, of
course, steam it as in the original recipe if you have a nice pudding
mold, but it's just fine baked in a souffle dish or loaf pan. It's so
good it makes my toes curl. Try it with roast chicken and a spoonful
of pan gravy."  Tear bread on a large, clean tea towel and spread to
dry for several  hours. You may speed this process by drying the crumbs
on a cookie  sheet in a 300 degree F oven for about 30 minutes,
stirring and  turning them occasionally.  Melt 4 tablespoon of the
butter and add onions. Cook them over lowish  heat until lightly
colored, adding garlic near the end of the cooking  time. When the
onions are done, pour in chicken broth, remove pan  from heat, and
allow to cool.  Beat eggs and cream together in a large mixing bowl.
Stir in sage,  thyme, nutmeg, and pepper. Add cooled onion mixture and
bread crumbs  and mix thoroughly. When well blended, press ingredients
down firmly  with the back of a spoon and allow it to rest 30 minutes
to absorb  liquid and flavors.  Preheat oven to 350 degrees F.
Thoroughly butter a souffle dish or loaf pan, or spray with one of
those nonstick pan coatings. Spoon mixture firmly into pan. Bang the
pan bottom sharply on a hard surface a couple of times to settle
ingredients, and finish by pressing and smoothing the top with your
fingers. Strew flakes of remaining butter over the surface.  Place the
pan on the center rack of the oven and bake for about 45  minutes, or
until firm and nicely browned. Do not overbake--remember,  this is
bread pudding, not bread loaf. Serve hot or at room  temperature or
cold--they're all divine.  AFTERTHOUGHTS: You may make this a day
ahead. Bake it in a loaf pan,  chill thoroughly, slice, and saute it in
butter to go along with  creamy scrambled eggs and crisp, thick-sliced
bacon.  Then again you might layer it with oysters and lashings of dry
sherry.  It's no slouch either with ham or pork chops and homemade
coarse  applesauce.  Source: "Lilies of the Kitchen" by Barbara
Batcheller Posted to  MM-Recipes Digest V3 #291  Date: Wed, 23 Oct 1996
01:39:32 +0000  From: Linda Place <placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 390
Calories From Fat: 144
Total Fat: 16.3g
Cholesterol: 92.5mg
Sodium: 547.4mg
Potassium: 328.2mg
Carbohydrates: 49.5g
Fiber: 4.4g
Sugar: 8.1g
Protein: 11.5g