Recipe

Alyce Mantia's Almond Bread Pudding Recipe

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Ingredients

Directions

Step #1 I use whole wheat flour & add water to the recipe.
Step #2 Put 1 c of the wheat bran in a small bowl.
Step #3 Add the boiling water, stir once & let this stand to soften.
Step #4 Cream the margarine & sugar in a mixing bowl.
Step #5 Beat the eggs slightly & add to the margarine mixture, mixing well.
Step #6 mix the flour soda & salt in a mixing bowl.
Step #7 mix the wheat bran, the softened bran, & the flour mixture, & then mix with the egg/margarine/sugar mixture alternately with the buttermilk.
Step #8 Stir until thoroughly mixed.
Step #9 pour this into a plastic container with a tight lid.
Step #10 store this in the refrigerator for a minimum of 12 hrs & a maximum of 6 weeks.
Step #11 Makes 2 dozen.
Step #12 These muffins are made, stored in the refrigerator, & baked whenever they are wanted.
Step #13 About 25 mins before serving, preheat the oven to 400F degrees F.
Step #14 Spoon the batter into teflon-lined or buttered muffin tins, filling them 2/3 full.
Step #15 Bake 18 mins and serve.
Step #16 I like to add rasins & pecans to the muffin tins before cooking.
Step #17 --.
Enjoy the ALYCE MANTIA'S ALMOND BREAD PUDDING recipe

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