Line bottom of 9×13-inch buttered pan with bread cubes. Combine remaining ingredients well and pour over bread cubes. Refrigerate overnight. Bake 1 hour at 325-degrees. For variation, add ham cubes, broccoli, parsley or mushrooms.
Line 9×13-inch pan with bread cubes. Combine remaining ingredients and pour over bread cubes. Refrigerate overnight if desired. Bake at 300-degrees for 1-1/2 hours.
Mix water and bran flakes and set aside. Cream shortening and sugar. Add eggs and beat. Add buttermilk, flour, soda and salt along with cooled bran flake mix. Stir and add the all bran. Put mix in fridge for up to 6 weeks. May add nuts, raisins or dates when ready to bake. Put in muffin tins. Bake at 425 degrees for 15 minutes.
Beat together eggs, sugar, cream, salt, nutmeg and vanilla. Dissolve soda in buttermilk. Add to other ingredients. Mix in flour, cornstarch and baking powder. Drop with doughnut maker in hot fat. Enjoy!
