Bread Pudding

Growing up my mom made rice pudding.  Hubby’s mom- she made bread pudding.  When we got married I had no idea what bread pudding even was.  I soon learned as Hubby would ask me to make it.

One day I watched his mom make it.  There was no recipe and for the most part, there still isn’t.  Watching was the only way I could learn.

Recently one of my kiddos asked where the recipe could be found.  I heard a big groan when I said in my head.  So my dear child-(and blog readers)- I am trying to put the bread pudding recipe down on paper…here goes.

Spray a casserole dish with cooking spray.  Crack 8 eggs and put them in.  Add 2 teaspoons of vanilla.

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Beat them and add 1 cup of sugar.  Mix again.

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Break up eight slices of bread.  The bread I use is typically the “butt” ends of the loaf or a couple left over pieces that are a little stale.

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Add 2 1/2 cups of milk.  Stir together.

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Put in the oven for 70 minutes on 350 degrees.  It will be REALLY puffy.  Check it with a knife as you would a cake.

Grandma Kramer used to add cinnamon.  At first I did too.  One day I forgot it and everyone liked it even better.  I quit using it after that.

I know many people make a sauce for their bread pudding.  I never have.  We all just scoop it into a bowl and add a little more sugar and milk…kinda of like cereal.

This is a great way to use up lots of eggs.  It’s also a way to use up all the stale bread.  It’s always been popular at my house!!

6 thoughts on “Bread Pudding

  1. Tina in NJ

    In my 20s, I made a big rice pudding for a party. A friend decided that it was exactly like the bread pudding his mother made. I assured him it was rice, but he wasn’t convinced. We compromised and called it carbohydrate pudding. Thanks for the memory!

    Reply
  2. Jo Anne Schnebly

    We had raisins in ours at home and would pour Maple Syrup on top. Now I like it with Craisins. Nutmeg is good too sometimes instead of Cinnamon.

    Reply
  3. Norma

    My hubby’s mother made the most delicious bread pudding. It is hubby’s favorite. Unfortunately, she didn’t use a recipe. Mom passed away several years ago leaving her daughter and daughters-in-law with families that loved Grandma’s bread pudding and nobody who knew how to make it. She put cinnamon, pecans and raisins in her pudding. I have tried several recipes, but they just aren’t the same. The way you make it sounds like the way she made it. Thanks for posting your recipe. I’m going to give it a try.

    Reply
  4. Linda

    My Mum’s recipe for Bread Pudding was completely different but it is delicious – I still make it. You use stale bead, torn into pieces and soaked in a mixing bowl of cold water. Soak for at least an hour, drain off the water, then take handfuls of the wet bread and squeeze hard to get rid of as much water as possible. Add melted butter, sugar, dried fruits, including some candied peel and put into a greased pie dish. I use a Pyrex dish about 9″ diameter. Cook at 160C for 45 mins to an hour. Delicious with custard!
    In the UK we used to use lbs and oz for measuring and as this is an old recipe (Mum died in 1974) I still use old measurements. 8oz bread, 4oz butter, 3oz sugar, 1oz candied peel & 5 oz dried fruit.

    Reply
  5. Lynda Kling

    Tastes absolutely fantastic with custard on it…always get custard on everything when we are in the UK. ….bread pudding is the best! And I have lots of eggs now the hens are laying again! Thanks!

    Reply
  6. Catholic Bibliophagist

    When I was a kid the only bread pudding I ever tasted was a Mexican version that one of my aunts brought over. It had peanuts and cheese in it. (Yuck!)

    After I was grown up I discovered “regular” bread pudding. My recipe is a lot like yours except that I put cinnamon and raisins in it. You can also use chocolate chips instead of raisins.

    Sometimes I used to add cocoa to make chocolate bread pudding.

    Now that I have Type 2 diabetes I don’t eat bread pudding anymore. Sigh!

    Reply

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