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Custardy Bread Pudding

Photo Credit
Monarexx/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
3 to 4 servings
Category
Puddings and Custards
Course
Desserts
Preparation Method
Bake
Sources
User Submitted

This comes from my dear cousin, Ruth Perkins Wilson (1926-2003). She was living in North Berwick, Maine when she gave this recipe to me in 1987. I have sweet memories of Ruthie every time I make this pudding. It is delicious, and has a very custardy texture.

Ingredients
2 cups bread, cut into cubes
2 cups milk
3 eggs
1/2 cup sugar
raisins if desired
1/2 teaspoon vanilla
pinch of salt

Instructions

Preheat oven to 350 degrees F.

Place bread cubes in a 1 1/2-quart buttered baking dish. In a saucepan, scald milk; let cool. In a bowl, beat eggs well; add scalded milk, sugar, salt, raisins (if desired), and vanilla.

Pour mixture onto bread cubes and combine lightly. Fill a second, larger baking dish with an inch or two of water, and place bread mixture dish inside.

Bake for 50 to 60 minutes, or until a knife inserted into the center comes out nearly clean. Serve warm.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Patricia Maria Dyer</span> Tue, 11/12/2024 - 09:59
This looks similar to my Mom's Bread Pudding Recipe only she in my Dad decided to add apple chunks to it which made it so much more delicious. I can still taste it and will probably be making this recipe soon ! We are not of Italian heritage, but Italian bread was the bread of choice for this recipe.