> My Dad was a cook on a commercial fishing boat and back then store bread
> lasted about 2 days before it started to turn blue. So he made
> pumpernickel
> bread, the dense European type, but the crew didn't care for the heals.
> So
> Dad would bring it home, my Mother would melt it down and make a
> pumpernickel bread soup, like a gruel, and with raisons plumped up in it
> and
> whipped heavy cream on it, that was real ambrosia!!
Hmm, sounds like pumpernickel bread pudding... definite potential there.
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