Prep 15 mins
Cook 40 mins
This is the recipe I grew up with. It came from the 1950's "Picture Cook Book". My assembly is a bit different, though. I think it's easier. Also, you could use your microwave to heat the milk and melt the butter. Just be careful not to scramble your eggs in the hot milk. This can be served with any hard sauce, bourbon sauce or ice cream, but I like it with just a little half & half. My mom always poured milk on hers.
- 4 cups bread, torn into coarse crumbs or cubed
- 1⁄2 cup raisins
- 2 cups milk
- 4 tablespoons butter
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon (I use 3/4 cinnamon and 1/4 nutmeg) or 1 teaspoon nutmeg (I use 3/4 cinnamon and 1/4 nutmeg)
- 2 eggs, slightly beaten
- Butter the inside of a 1 1/2 quart baking dish. (I use an 8" square pan.).
- In the baking dish, place bread and raisins.
- In a small bowl, whisk together sugar, salt and spices.
- In a small saucepan, heat milk and butter until butter is melted. Remove from heat.
- Add sugar mixture and stir to dissolve. Allow to cool slightly and add eggs, whisking to combine.
- Add egg mixture to bread, letting it soak in while you preheat the oven to 350 degrees F.
- Bake for 40-45 minutes, until a knife, inserted in the center, comes out clean.
- Serve warm, with or without cream.
One to two bites in and I realized this is the exact bread pudding my Grandmother made for years on out. I scooped some out while it was still warm, yet cool enough for the custard to set. Next time I have a day old baguette hanging out in the bread basket I'm whipping up this recipe to take a delightful trip down memory lane. Fantastic recipe. Wonderful flavor and so easy to pull together!
Very good,loved it,followed recipe and turned out perfect,thanks.