Mock Indian Pudding
A dish built around loaf baker’s entire wheat bread and milk.
contains glutencontains dairy
Ingredients
US
Metric
- ½ small loaf baker’s entire wheat bread
- 3½ cups milk
- ½ cup molasses
- Butter
Make it lactose-friendly
- 3½ cups milk → lactose-free milk, oat milk, or almond milk
- Butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Remove crusts from bread and cut into five slices of uniform thickness. Spread generously with butter, arrange in baking-dish, pour over three cups of milk and molasses. Bake from two to three hours in a very slow oven, stirring three times during the first hour of baking, then add remaining milk. Serve with cream or vanilla ice cream.
Nutrition (estimated, per serving)
| Calories | 336 |
|---|---|
| Protein | 9.0 g |
| Fat | 9.3 g |
| Carbs | 55.6 g |
| Fiber | 0.0 g |
| Sodium | 143 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States