Old-fashioned bread pudding recipe
Many years ago, our grandmothers and great-grandmothers cooked everything from scratch each day. Life was simplier, less hectic. Many of us today are starting to look at our food, and trying to reduce processed food from our diets, and to eat good, basic and wholesome food, to improve how we live.
I recently found an old cookbook at a charity shop, The Butterick Book of Recipes and Household Helps, copyright 1927. It's a lovely old book, with yellowing pages and a child's scribbles in the front and back covers. Its owner also penciled in their own comments and recipes.
I'd like to share some of these traditional basic recipes with you, as they're still just as good as they were 80+ years ago, with nothing processed or artificial added!
My grandmother is 94 and loves bread pudding! She remembers having it as a child during the depression:
'Us kids, we loved having it! Somedays, it's all we'd have as an entire meal. I guess we were poor in those years, but we didn't know it. Everybody ate the same as we did, meals that Mom made from scratch every day. Our milk came from the farmer down the road and we kept chickens in those years and baked our on bread.'
My grandmother has been trying for years to re-create the bread pudding of her past, but the 'modern' recipes have not done it. She has taste-tested this recipe and tells me, "it's just like how it used to taste in the good old days!" With that endorsement, on to the recipe!
- 2 cups stale but not dry bread
- 1 quart milk
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla
Soak the bread in the milk until it is very soft, then mash it fine. Heat together until nearly boiling. Beat the eggs until light and add to them the sugar, salt and vanilla. When well mixed, stir this info the bread and milk, pour the whole into an earthenware baking-dish, set in a pan of water, and bake three-fourths of an hour in a rather slow oven.
For chocolate bread pudding, melt two squares of chocolate over hot water and add this to the soaked bread and milk.
For bread pudding with raisens, add one-half cup raisens.
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