Old-Fashioned Bread Pudding and Sauce
Almost anything can be made in a solar oven. Anything that can be baked in a conventional oven, or simmered on a stovetop, or stewed in a crockpot can be cooked in a box-type solar oven. So today, I am baking an old fashioned bread pudding and sauce. I received this recipe from my mother-in-law shortly after Rod and I were married. It was, and still is, one of his favorite desserts. Like most old recipes, the ingredients are very “flexible” and the directions are skimpy. But this is really very easy to do.
Old Fashioned Bread Pudding
- 3 1/2 cups milk
- 3 eggs
- 1 cup sugar
- 1 tsp cinnamon (or more to taste)
- 10 cups stale bread, torn into pieces
- 2 hand fulls of raisins
Pre-heat the solar oven while preparing the recipe.
Loosely beat the eggs. Add the milk, sugar, and cinnamon. Add the bread pieces and raisins and mix well. Pour into a greased baking dish. Bake in hot solar oven about 1 1 1/2 hours until pudding is firm and brown. (In conventional oven, bake at 375 degrees for 1/2 hour.) Cut into serving pieces and top with Bread Pudding Sauce.
Baking the bread pudding was the easy part. Making the sauce was a bit trickier. The recipe calls for all of the ingredients to be cooked slowly on the stovetop until the mixture is thick and syrupy. As we all know, liquid does not easily evaporate in the solar oven, so foods do not loose moisture or “cook down.” To compensate, I cut the water in the original recipe from 2 1/2 cups to 1 1/2 cups, and then simmered the sauce in the solar oven to combine the flavors. Although the sauce was not syrupy like the original, it was still very tasty and worked well.
Sauce for Pudding
- 1 1/2 cups water
- 1 cup sugar
- 1 cup flour
- 1/3 stick margarine (melted)
Combine all of the ingredients in a pan. Cover and let simmer in the hot solar oven.