Kitchen Krafts

“Kitchen Krafts,” Friend, Nov. 1993, 19

Kitchen Krafts

Breakfast Bread Pudding

12 ounces (340 g) day-old crusty French bread

1/4 cup melted margarine

1/4 cup sugar

2 teaspoons ground cinnamon

2 large eggs

3/4 cup milk

  1. Break the bread into 1″ (2.5 cm) chunks to make about 7 cups.

  2. Put the bread chunks into a large bowl, drizzle the melted margarine over the top, then toss to coat.

  3. In a small bowl, mix the sugar and cinnamon together. Sprinkle the mixture over the bread chunks; stir to evenly coat.

  4. In a separate bowl, beat the eggs and the milk together. Pour over the bread mixture and gently stir to cover the bread.

  5. Put the bread mixture into a greased 9″ x 13″ (23 cm x 33 cm) baking pan. Bake at 375° F (190° C) for 25–30 minutes, or until browned and crisp. Spoon into serving bowls, and top with Pumpkin Sauce (see recipe here).

Pumpkin Sauce

1/2 cup sugar

2 large eggs

2 cups milk

1 can (1 pound/.45 kg) pumpkin

1/2 teaspoon ground nutmeg

1 teaspoon vanilla

  1. In a large bowl, beat the sugar and the eggs together. Blend in the remaining ingredients.

  2. Pour the mixture into a large saucepan. Cook over medium heat, stirring constantly, until the sauce comes to a boil. Then turn the heat to low and continue stirring until the sauce thickens.

  3. Pour the warm sauce over each serving of bread pudding.

Cinnamon Bacon

2 pieces of bacon per person


  1. Put the bacon on a broiler pan.

  2. Bake at 400° F (205° C) for 5–10 minutes.

  3. Carefully remove from the oven, turn over, lightly sprinkle cinnamon on each piece, return to the oven, and bake 5–10 more minutes or until done.

Harvest Salad

4 tablespoons lemon juice

2 teaspoons sugar

1 apple, cored and diced

1 pear, cored and diced

1 cup seedless grapes, halved.

1/4 cup raisins

2 carrots, scraped and shredded

1/2 cup chopped celery

lettuce leaves

  1. Mix the lemon juice and the sugar together.

  2. Put the apple and the pear into a large bowl. Pour the juice mixture over the fruit; stir to coat.

  3. Add the grapes, raisins, carrots, and celery and stir.

  4. Serve the salad on the lettuce leaves.

Illustrated by Doug Roy