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Saturday, 18 July 2015

FOR THE KIDS: Another healthy BREAKFAST PUDDING and . . . art galleries!

Contemporary art galleries always make it onto our travel itineraries.  Last year:


Chihuly Bridge of Glass in Tacoma, Washington

Museum of Glass, Tacoma . . .


  What a great room!  

This year:
Since our next cruise will start in Jacksonville, I was delighted to read in Fodor’s that the Museum of Contemporary Art Jacksonville has, in addition to 5 galleries, an “ArtExplorium, a highly interactive educational exhibit for kids”.   Yay!  I love it when places offer something special for Kepler as well as us! 

Same goes for food!


WHEAT GERM CUSTARD PUDDING

            From 250 Best Cobblers, Custards, Cupcakes, Bread Puddings & More by Esther Brody

3 cups fresh white bread crumbs
3 cups milk, scalded
3 tbsp butter
1/3 cup wheat germ
1 tsp cinnamon
¼ tsp nutmeg
1/8 tsp salt (or ¼ tsp if preferred)
3 eggs
1/3 cup firmly packed brown sugar
1 tsp salt

·        Butter casserole dish (about 9 inch diameter or 8 inch square)
·        Find a larger dish that the casserole can stand in and be surrounded with boiling water.  
·        Whirl bread slices in food processor to make crumbs.
·        Scald milk in saucepan.   Set aside.
·        Add butter to scalded milk.
·        In a large bowl, combine crumbs, milk, and butter.  Stir in wheat germ, cinnamon, nutmeg, and salt.  Mix well.  Let stand for 5 minutes and mix again.
·        Start oven preheating to 350.
·        In another large bowl, whisk eggs slightly. 
·        Add brown sugar, vanilla, and bread and mix thoroughly to blend.   Set aside for 15 minutes.
·        Bring water to a boil in kettle.
·        Transfer mixture to prepared casserole dish.
·        Set casserole in larger pan and pour in hot water to a one inch depth.
·        Bake in oven for 50 minutes. 
·        Check that pudding is set by inserting knife in middle.
·    
    Serve with milk for a healthy breakfast.   Or serve with ice cream for a very nice dessert.