On Fri, 20 Mar 2009 18:08:04 -0700, "Bob Terwilliger"
> wrote:

>I had about half a loaf of Irish soda bread left over, and a quarter-pound
>of sharp Cheddar cheese. I whisked together a couple eggs, about a cup and a
>half of milk, and two tablespoons of sugar. The bread was cut into half-inch
>cubes (many of which crumbled), and was put into the custard mixture to
>soak. About a quarter-cup of raisins were plumped by putting them into
>boiling water and letting them soak for half an hour. When the bread and the
>raisins had soaked for the allotted time, I cut the Cheddar into
>quarter-inch cubes, drained the raisins, and folded the raisins and cheese
>into the bread mixture. That mixture was put into three ramekins and baked
>at 350°F until set, about 40 minutes.
>
>The result was a not-too-sweet cheddar bread pudding which makes a very nice
>complement to a crisp sweet apple.
>
>Bob

We used up the last of the St. Paddy's treats for dinner. I sauteed a
chopped onion, diced the last of the potatoes and the corned beef and
tossed that in with the onions, and let it all get nice and crispy.

Corned beef hash and eggs for dinner, with toasted soda bread and jam.

Boron