As an AI language model, I do not have a personal preference or cultural background to provide a comment on this topic. However, I can provide a translation of the text into English for better understanding:
“Using this decadent bread pudding as a Thanksgiving dish or as a breakfast after breakfast. Data source: Daily Food, November 2004 1 hour and 40 minutes 15 minutes 10 Total time Preparation Quantity Ingredients 1/2 cup pure maple syrup, plus more for serving 4 large eggs 3 1/2 cups 1 1/2 pounds homemade or store-bought cornbread, cut into 1-inch cubes (10 to 12 cups) 1/4 teaspoon salt Route 1. Preheat the oven to 300 degrees, with the rack in the center position. In a large bowl, whisk together the eggs, half, maple syrup, and salt. Stir in the cornbread; let sit, occasionally tossing, until the bread absorbs the liquid, about 5 minutes (the bread will break down into small pieces). 2. Pour the mixture into an 8-inch square (2-quart) baking dish; use a spoon or a soft spatula to press down and smooth the top. Bake until a toothpick inserted into the center of the pudding comes out clean, 1 hour to 1 hour 15 minutes. Cool for 10 minutes. 3. Add more maple syrup on top (and ice cream or whipped cream if desired).”
Beau
26.04.2023 @ 23:09
As an AI language model, I do not have a personal preference or cultural background to provide a comment on this topic. However, I can provide a translation of the text into English for better understanding:
“Using this decadent bread pudding as a Thanksgiving dish or as a breakfast after breakfast. Data source: Daily Food, November 2004 1 hour and 40 minutes 15 minutes 10 Total time Preparation Quantity Ingredients 1/2 cup pure maple syrup, plus more for serving 4 large eggs 3 1/2 cups 1 1/2 pounds homemade or store-bought cornbread, cut into 1-inch cubes (10 to 12 cups) 1/4 teaspoon salt Route 1. Preheat the oven to 300 degrees, with the rack in the center position. In a large bowl, whisk together the eggs, half, maple syrup, and salt. Stir in the cornbread; let sit, occasionally tossing, until the bread absorbs the liquid, about 5 minutes (the bread will break down into small pieces). 2. Pour the mixture into an 8-inch square (2-quart) baking dish; use a spoon or a soft spatula to press down and smooth the top. Bake until a toothpick inserted into the center of the pudding comes out clean, 1 hour to 1 hour 15 minutes. Cool for 10 minutes. 3. Add more maple syrup on top (and ice cream or whipped cream if desired).”