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Recipes and Ideas | Burnt Kettle
Here's one of my favorite recipes and a way to use the syrup - on homemade bread pudding! Wild Ozark Bread Pudding with Burnt Kettle Shagbark Hickory Syrup 4 slices of white bread ¾ cup of sugar (use up to a cup if you like it sweeter) 4 farm fresh eggs ½ tablespoon vanilla ¼ cup melted butter Nutmeg Cinnamon Enough milk to bring it all to 2 cups Directions Toast the bread then tear the slices up into bite-sized pieces. Put the toasted, torn bread into a pie pan. Add the vanilla, eggs, butter, and sugar to a 4 cup measuring cup. Add enough milk to bring up the volume to 2 cups. Stir until well mixed. Pour over the bread in the pie pan. Sprinkle with cinnamon and nutmeg. Bake at 350 until done to taste (some like it soft, some like it more firm or dried out). I like it done to the point where it's moist but not so soft-set that it still jiggles. Drizzle your Burnt Kettle Shagbark Hickory Syrup over the top before digging in, or pass the bottle around after serving for guests to add