Somehow, I had managed to find two partial loaves of white bread in my stash, and both were over a week old. Usually, I’ll toss stale bread like that out for the birds, but I had a better idea. Bread Pudding!
Bread Pudding was a favored dessert in our house when I was growing up. Mom also made good use of old bead and we loved it. Sometimes we’d have it warm, like a pie, but I enjoyed it cold with either cream or ice cream on top. It was yummy then, and it still is.
Below is the recipe I used.
I used 8 slices of bread, not the ends, and removed the crusts, tearing the bread into small pieces – about the size of Communion Bread in a Presbyterian Church. Next, drizzle 3 T of melted butter over the bread and toss to mix. Whisk 2 C milk, ¾ C sugar, 1 t cinnamon, 1 t vanilla, and 4 large eggs in a bowl. It’s easier if you mix the eggs first, by the way. Otherwise, you’ll be chasing the loose eggs around the bowl for a good while. Pour that mixture over the bread and make sure the bread is well-soaked. Add ¾ C raisins, and blend. Put in an 8- or 9-ich baking dish and pop in the oven for about 45 minutes, until golden brown and done enough so that the pudding springs back when touched. Serve hot or cold and you’ll remember how good those old home recipes were.
Bread Pudding
8 slices day-old bread, torn into small pieces
3 tablespoons butter, melted
3/4 cup raisins
2 cups milk
¾ cup sugar
4 large eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract