Listen as Sherry and Marshall talk about traveling along the Oregon Trail.

This show's bonus:

Bread Pudding

The emigrant women had to be ingenious when it came to preparing meals on the trail. They were limited as to what they could make based on supplies, water, cooking tools, the weather, and other concerns. They were very resourceful when it came to cooking and it’s very likely they would have turned that leftover bread into bread pudding!

½ lb. stale bread (Italian or French works well)

Warm water

½ stick butter, room temperature

4 c. milk

4 eggs, beaten

½ tsp. salt

1 c. light brown sugar

½ grated nutmeg (about ½ tsp.)

½ lb. currants or raisins, optional

1 tsp. vanilla (suggested, but not in original recipe)

½ tsp. cinnamon (suggested, but not in original recipe)

Cut the bread into cubes and place in bowl. Add enough water so all the bread is soaking and covered. Allow to sit for 10 minutes, drain, and then squeeze dry.

Add the butter and stir to combine. Next, add all the remaining ingredients and mix well. Pour into a butter 9” x 12” pan and bake at 350° for about 45 minutes. Allow to cool before serving. 

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To learn more about Sherry Monahan and her books, visit her website.

To learn more about Marshall Trimble and his work, visit his website.