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Winter weather brings back memories of Grandma’s house and her yummy baked goods. My dad’s mom always kept a stash of cookies in tins.  They stayed surprisingly fresh although we can remember biting into a few stale cookies on our long ride home on a Sunday night!

One of my favorite “old fashioned” treats was bread pudding.  My mom would make a warm bread pudding full of brown sugar and raisins.  Warm with a little milk was my favorite way to enjoy this comfort food.

Making all flavors of scones, I usually end up with a few “day old” scones that I don’t feel comfortable serving to my guests.  I decided to freeze them and pull them out later to make bread pudding.  Instead of bread, I just break up my scones and used a basic bread pudding recipe.  I make a variety of toppings to make the flavor just “pop”.

Below is my basic recipe for bread pudding and a great fruit topping recipe.

Bread Pudding
2 slightly beaten eggs
2 cups milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups day old bread (I use my scones)
1/2 cup brown sugar
Combine eggs, milk, vanilla, cinnamon,and salt, and brown sugar. Pour over bread or scone cubes.  Pour mixture in loaf pan or round cake dish.  Bake 350 degrees for about one hour or until knife comes out fairly clean.
Blueberry Sauce
1/4 cup sugar
1 1/2 teaspoons corn starch
3 Tablespoons water
1 1/2 cup fresh or frozen blueberries
* I have also used frozen dark sweet cherries in place of the blueberries! 
Mix ingredients in saucepan and cook over medium heat until thickened.
Guess you just might have to order some scones, let them get a few days old and give it a try!  
Like grandma used to make!

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