"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from My Cookbook Compilation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dawn Mabius

Category:
Category:

Ingredients:  
Ingredients:  
6 or 8 slices stale bread
Salt
2 eggs
1/4 c sugar
1/2 c seeded raisins
1 qt milk
1/2 tsp cinnamon
1 tsp lemon extract

Hard Sauce
1/3 c butter
1 c powdered, granulated, brown, or maple sugar
1 tsp vanilla or other flavoring

Directions:
Directions:
Dip slices of stale bread in slightly salted water until they are soft. Drain and put into a bowl, add the well beaten eggs, sugar, and raisins. Scald the milk, flavor it with cinnamon and lemon extract, pour it over the bread and fill a greased pudding dish with the mixture. Set it in a pan of hot water and cook in the oven (250 - 350) from 45 to 60 minutes. Serve with hard sauce.


Hard sauce: Cream the butter until very soft, then stir in the sugar and the flavoring. Set in a cool place until required for use. A grating of lemon rind or nutmeg, or a sprinkle of powdered cinnamon may be used instead of the vanilla. Cream or milk may be added, with more sugar to make more sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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