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Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Saturday, July 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Place in 1 1/2 qt. baking dish....
3 c cubed bread or
4 c cubed bread for firmer pudding.

Blend in....
2 c milk, scalded with 1/4 c butter
1/2 c sugar
2 eggs, slightly beaten
1/4 tsp. salt
1 tsp. cinnamon
1/2 c seedless raisins

Directions:
Directions:
Place baking dish in pan of hot water (1 inch deep). Bake until silver knife inserted 1 inch from edge comes out clean. Serve warm, with vanilla sauce.

Temp: 350 degrees
Time: 40 - 50 minutes

Vanilla Sauce for Bread Pudding...
Rounding T of cornstarch
3 T sugar
Mix with a little water until smooth

Add about a cup or more of water and a heaping tsp. of butter. Cook until it boils. If it is too thick, add a little more water. Take off stove and add 1/4 tsp. vanilla.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
The pudding recipe is taken from the 1956 edition of Betty Crocker's Cookbook and tastes just like Mom's. I always used the cookbook version and Mom used her version, but the ingredients are the same. Mom taught me how to make the vanilla sauce and fortunately I have it written down because the sauce is the key to the delicious taste of this treat.

 

 

 

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