Prep 5 mins
Cook 20 mins
A thrifty, sentimental dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Serve warm with cream, lightly sweetened whipped cream or vanilla ice cream. Cooking time approximate.
- 1 1⁄2 cups milk
- 1⁄2 cup cream
- 1 1⁄2 tablespoons butter
- 1⁄4 teaspoon salt
- 2 cups brown bread (dried or day-old bread)
- Heat milk, cream and butter until butter melts.
- Add salt and dried brown bread which has been broken into pieces and let soak for five minutes.
- Simmer over very low heat until milk has been absorbed.