He comes from an old Charleston family and this version decorates the top with meringue. Meringue? It seems like unnecessary sweetness on top of an already sweet dish.
So is that a South of the Mason/Dixon Line thing? A Low Country or Charleston thing? Or just his mother's whimsy?
Because I've never seen it done that way before, but then I grew up in the Eastern European Melting Pot of All Souls that is Pittsburgh. And if it didn't have potatoes and/or sauerkraut and/or walnuts in it, it wasn't it.
But that's how I'm going to make it for him. Of course, I don't have the OFFICIAL BREAD PUDDING PAN THAT HAS BEEN HANDED DOWN THROUGH THE AGES PAN, so I guess a disposable foil pan will have to do.
So is that a South of the Mason/Dixon Line thing? A Low Country or Charleston thing? Or just his mother's whimsy?
Because I've never seen it done that way before, but then I grew up in the Eastern European Melting Pot of All Souls that is Pittsburgh. And if it didn't have potatoes and/or sauerkraut and/or walnuts in it, it wasn't it.
But that's how I'm going to make it for him. Of course, I don't have the OFFICIAL BREAD PUDDING PAN THAT HAS BEEN HANDED DOWN THROUGH THE AGES PAN, so I guess a disposable foil pan will have to do.