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.