Guests often tell us that our bread pudding is some of the best they've ever eaten and although the kitchen staff would like to take all the credit---most of it goes to a group of very industrious ladies.
Our wonderful chickens who diligently lay fresh eggs for us rain or shine.
They are a mix of Silver Lace Wyandottes, Black Australops and Rhode Island Reds and despite the fancy names they are happy to say hello and accept a bread treat across the fence.
While you're there give a scratch to Blackie, Curly and Mo our three pygmie goats. Blackie is the girl and Curly and Mo are her two obnoxious twin brothers. They were hand raised by a family in Santa Rosa and are extremely friendly and inquisitive and yes they will eat anything! Their favorite compost treat is coffee grounds.
(If you don't have fresh laid eggs make sure you get organic brown ones).
BREAD PUDDINg (8 servings)
1 cup 1/2 heavy cream
1 vanilla bean
1/4 tsp cinnamon
1/4 tsp nutmeg
1/3 cup sugar
simmer on stove until set
8 eggs separated
beat egg whites until peaks form
add yolks and whites to cream mixture
add 1/4 cup currants
cube up 1 large loaf of bread(sweet portugese or any very soft type) combine with cream mixture bake in oven in large Pyrex pan 345 for 45 minutes until top is golden brown. Let set hour before cutting.
