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Bread Pudding question  

post #1 of 4
7/30/07 at 3:50pm
Thread Starter 
So I'm going to make bread pudding with my leftover sourdough bread. I'll use maple syrup instead of sugar and I'm thinking that it would be best to use all cream or sour milk and cream instead of cream and milk........because that would be harder to digest. Right? I mean cooked cream and soured milk are easier to digest cooked rather than milk, right?
post #2 of 4
7/30/07 at 4:29pm
as far as i can tell that's one of those subjects that's much debated... :
post #3 of 4
7/30/07 at 9:41pm
Is it an NT recipe or your own?
post #4 of 4
7/31/07 at 12:05am
Thread Starter 
It's my own recipe, I'm just trying to NT it up. You know, whole wheat sourdough raisin bread, pastured cream, milk and eggs, vanilla and maple syrup. Bake it at 350 in a water bath for about an hour.........I think I'll either do half soured milk and cream or all cream.
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Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › Bread Pudding question