Residents of Northern Plains Seek Comfort in Bread Pudding

As the cold winds of January sweep across the Northern Plains, many residents find solace in the warmth of their homes. With winter sports, work, and snow removal activities dominating their lives, people seek comfort through both familiar routines and culinary delights. One such comfort food is bread pudding, a cherished recipe highlighted in the *Joy of Sharing*, a church cookbook published by the Oak Valley American Lutheran Church Women in 1985.

The cookbook features various comforting recipes, including several for bread pudding. Among them, Alice Strube’s recipe for “Fluffly Bread Pudding” stands out as a warm and inviting option for chilly days. This particular recipe calls for three cups of soft bread crumbs, significantly more than other recipes that typically use cubed bread and less than half the amount.

In a quest to create the perfect bread pudding, I chose to use sourdough bread, inspired by recommendations from a *Southern Living* article that emphasizes its tangy flavor profile. After removing the crusts from half a loaf, I cut the bread into cubes and mixed it with ingredients such as freshly grated nutmeg, sugar, raisins, and salt. The recipe instructs to simply heat the milk and butter together, a more straightforward approach than the “scald” method used in other recipes.

After heating the mixture to near boiling, I poured it over the bread and allowed it to cool slightly. Following this, I added two beaten egg yolks and a whole egg, then placed the mixture in the oven. After 40 minutes, I extended the baking time by an additional ten minutes to achieve a golden crust, as suggested by Strube.

The surprise element of this recipe came when I prepared a meringue. Beating two egg whites with cream of tartar and sugar until stiff peaks formed added a delightful touch to the dish. After spreading the meringue over the pudding, I returned it to the oven for a brief four minutes at 425 degrees Celsius, resulting in a light golden topping.

Strube advises serving the pudding lukewarm with “bits of jelly.” Once it had cooled, my family and I were eager to taste the dish. To our surprise, the pudding had solidified into a firm texture, with the bread cubes indistinguishable beneath the meringue. A slight moisture lingered at the bottom, where the raisins had settled.

While the flavor was pleasant and not overwhelmingly rich, I found the texture not to my liking. For those who appreciate a denser pudding, this recipe would be ideal. To enhance the taste, I would recommend pairing it with a complementary sauce, such as salted caramel or the suggested jelly.

Notably, Amanda Hesser, in *The Essential New York Times Cookbook*, discusses the historical context of bread puddings. This dish has long been viewed as a thrifty way to repurpose stale bread. Hesser distinguishes between simpler versions, known as “cabinet pudding” or “poverty pudding,” and their more elaborate counterparts, such as “Queen of Puddings,” which are often topped with meringue.

The intriguing name of Strube’s recipe, “Fluffly Bread Pudding,” raises questions about its origin. The term “fluffly” may be a typographical error, as the correct form would likely be “fluffy.” Yet, one might consider this an endearing glimpse into the unique expressions and family jargon that often characterize home-cooked recipes. Such nuances add a personal touch to the culinary traditions passed down through generations.

As I continue my exploration of bread pudding recipes, I look forward to uncovering more variations of this beloved dish. It remains a comforting choice for winter days, evoking both nostalgia and warmth in every bite.