Inge Leonora-den Ouden

r ranson wrote:One of the wonderful things about bread puddings is the sweetener doesn't have to be sugar.  The recipe is so flexable, I've used honey, maple syrup, jam...

We can also make savoury bread pudding so it's more like a breakfast omelette with bacon and cheese.  

I like savoury recipes with old bread, cheese and egg! But I never made a 'pudding' with those ingredients.

Carla Burke wrote:

Inge Leonora-den Ouden wrote:Another use of old bread is called 'Wentelteefjes' (intranslatable word, or it would be turn-around bitches ... ).
Make a mixture of egg, a little milk, some sugar and spices. Put in whole slices of bread and let them soak in the mixture.
Melt butter in a hot pan and bake the slices of bread first one side, then the other.
Serve with jam.

Here, most would hold off on the sugar & probably the spices (until serving), but in my neck of the woods, this is what we consider French toast. I add vanilla, cinnamon, and a pinch of nutmeg. I usually don't add the sugar, but want maple syrup, jam, honey, or molasses with it. Sometimes, it's topped with powdered sugar &/or berries/fruit.

Nowadays people become aware sugar is not healthy. But in the past the Dutch had such a 'sweet tooth'! Since the sugar beets are grown here (started in the time of Napoleon) sugar is cheap and it was put in almost everything (also savory dishes and vegetables).

Welcome Daniel!

Interesting experiment, this cob stove door!
Why did it fall (or fly) out?

Thank you Samantha! Finally a new interesting podcast to listen. So I can do some hand-sewing, which I can not do while watching an interesting video ...

Another use of old bread is called 'Wentelteefjes' (intranslatable word, or it would be turn-around bitches ... ).
Make a mixture of egg, a little milk, some sugar and spices. Put in whole slices of bread and let them soak in the mixture.
Melt butter in a hot pan and bake the slices of bread first one side, then the other.
Serve with jam.

It's called 'Broodschotel' (bread dish) in Dutch and it's baked in the oven. Any type of bread can be used (like in your recipe). A few days ago I tried it with sourdough rye bread and I liked it (will do it again soon).
The other ingredients were:
- home-made nut-milk, enough to soak the bread in (but any milk will do)
- an egg (or more, it depends ...)
- a big hand full of raisins (soaked together with the pieces of bread)
- a little (brown) sugar
- about a teaspoon of a spices mix (cinnamon being the most of them)
- a little butter, only to butter the pyrex glass bowl

Preheat the oven. When the bread and raisins are soaked long enough mix everything else in (no, not the butter). Put in the oven, bake until golden brown. Let cool down. Best to serve it almost cold.

To give you some inspiration from abroad. Here in the Netherlands there are a few organisations for 'camping at the farm', the most known is SVR. Organic and biodynamic farmers who have a campground are organised in ECEAT. And then there's Campspace, for people who have a few spots for tents, trailers or RVs (or a B&B), including some farmers too.
Their websites are all in Dutch only ...
SVR https://www.svr.nl/home
ECEAT https://groenevakantiegids.nl/
Campspace https://campspace.com/nl

Hans Molander wrote:Here’s the setup without hay 2x surly trailers joined with ladder and home made 5th wheel type swivel for turning

Impressive Hans! Did you think of getting a BB (Badge Bit) for this? Read this: https://permies.com/wiki/109659/pep-homesteading/Lash-Longer-Vehicle-PEP-BB#895367
(imo a bicycle is a vehicle too)

Greg Martin wrote:[...
Inge, have you had a chance to try 'Cido'?  ...

Sorry, no I don't know that variety.