Bread Pudding
Source: my mom Serves: 6
2 cups stale bread, crumbled 1 quart milk, scalded
1/2 cup or more sugar
2/4 cup butter, melted 2 eggs, slightly beaten
3/2 teaspoon salt 1 teaspoon vanilla, or 1/4 teaspoon spice
Oven: 325 degrees Soak bread crumbs in milk; set aside until cool, then add other ingredients. If
firmer pudding is desired, reduce milk to 2 cups. Bake 1 hour in buttered pudding dish in moderately
slow oven - about 325 F. Serve hot with vanilla sauce, or serve cold with any fruit sauce. Don't use
crusts in preparing bread crumbs. With a coarse grater, there need be very little waste.
Notes: I actually don't grate the bread into crumbs. I just tear it into small pieces, using a
little more than the 2 cups the recipe recommends. I also leave the crusts on. It gives the pudding
a much nicer texture that way.
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