Truck Stops

Published: January 25, 2010

Today, following along the U.S. highways and interstates Truck Stop dining is mostly fast food chains. Dysart’s is almost a dinosaur in the Truck Stop world because we serve homemade food. From breads to soups we have home cooking. With us you know you can follows the age-old Philosophy of “the truckers go there to eat so it must be good.”

The first year Dysart’s was open and we threw away tons of homemade bread heals. Daisy Dysart suggested we make her Bread Pudding recipe to put the bread heals to use. The secret ingredients in her recipe is apples. We seasonally serve other bread puddings but Daisy is served every day because it is Daisy – the best.

Although other may vote for Dysart’s homemade bread, muffins, or biscuits, Del Hartt, a customer since 1967 believes the restaurant is best known for its Daisy Apple Bread Pudding. He joke when he comes in the he “taste checks the pudding” so we don’t mess with it. It is served hot-topped with vanilla ice cream.

Daisy Bread Apple Pudding
For a crowd

Enough dry bread cut in 1 inch cubes to loosely fill (Level) a 13 – 23 roasting pan.

1 Quart hot water
¼ cup cinnamon
3 cups sugar
1 ½ cups raisins
1 ½ cups peeled, sliced apples
2 quarts milk
15 eggs
3 tablespoons vanilla

Fill the 13 –23 roasting pan with 1 inch cubes of bread. Soak with hot water. Sprinkle top of wet bread with cinnamon. In a large mixing bowl mix sugar, eggs, milk and vanilla. Fold apples and raisins in the mixing bowl and pour over bread mixture. Stir gently. Bake one hour at 350.