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I have a little confession to make: I had to turn over the grilling to my fiance Tim.

From this day forward, I can not be trusted with the grill. Sunday morning I had my best girlfriend over for brunch. I made Bouchon’s French Laundry salad and dressing, tri-tip roast, Yukon garlic mashed potatoes, summer grilled vegetables and, for dessert, Grandma Ginger’s Bread Custard Pudding.

I finally found the recipe for the pudding, and it’s even better because it’s the original one she gave me years ago in her shaky handwriting. I was cleaning out some drawers in my cabinet and there it was. I’ll treasure it and I’ll also take better care as to where I’m placing it.

Anyway, I had a little accident with the grill. Tri-tip roast is really difficult to find in the Midwest, but I found someone to buy me a few cuts, so I scooped them right up.

I made two roasts on Sunday for brunch; after the roasts were medium-rare, I took them off the grill. One of the guests asked that I return their portion of roast back onto the grill until it was “done.” I figured the grill still had enough heat to it, so I just placed it onto the grill with the intention of checking on it in a minute or two.

Tim always tells me to then shut the gas nozzle off as well. Which I did, but I didn’t shut the lid to the barbecue grill. Well one of our dogs is a pretty white lab named Pepsi — also known to us as Knucklehead. Well, my buddy decided to invite herself to my brunch and when I went to check on the roast, Pepsi was at the back door and her ears and head were striped like a steak that just got scored by the grill. She looked like a white, medium-rare t-bone that was coming off a summer barbecue grill.

I checked right away to make sure she wasn’t injured or burned. Then the laughing started, and I hugged her and took her picture. All that grease from the grill striping her still-puppy-like face and she wasn’t able to pull off the trick; yup, tri-tip still on the BBQ.

Well, after all that trouble, I invited her to brunch and promptly served her a lovely piece of tri-tip barbecue roast. Well deserved.

And since you all have been so patient, I finally have Granny’s recipe. Have a great week in the kitchen.

Grandma Ginger’s Bread Custard Pudding

2 cups milk, scalded (let cool slightly or you will scramble the eggs when you add them to this recipe)

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

4 eggs, beaten

3 pieces raisin bread, toasted and buttered (use 2 tablespoons butter for 3 pieces bread)

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

3 tablespoons cold butter, cut

Beat eggs, add sugar, salt, vanilla, then add the milk. Toast the bread, butter the three pieces. Add cinnamon and nutmeg on top. Cut in the cubes of toasted bread. Fold into the egg mixture. Put into a casserole dish, preferably one that is approximately small enough to fit into a water bath, in a 13-by-9-inch pan; an oval pan works nicely.

Touch top with a little sprinkle of cinnamon and the cold butter cut up. Set in pan with water half way up the sides. Bake at 350 degrees for 50 minutes or so.

Carmel topping: 2/3 cup brown sugar 2 tablespoon butter; cook three to four minutes. Add 2 tablespoon milk, and you can, add a little rum if you choose. Cook until sugar dissolves and spread on warm bread pudding.

If you have a question or comment about a recipe in this column, e-mail Kimberly Edwards at kledwards68@ yahoo.com. Kimberly also teaches a monthly cooking course; for more information call (608) 399-4349.