Bread Custard Pudding
Today, I'm thinking about those favorite desserts that my Mom and Grandma used to make. Bread Pudding served a purpose in the late 1800s and early 1900s. It was a way to use the leftover milk for the day or that one loaf of bread that was left over from the last time you baked bread.
Here is a recipe that my Mom made many times and my brother and I would wait in anticipation to eat. She made this in an earthen crock.
- 1 quart of milk, scalded
- 1-1/2 to 2 cups of cubed bread
- 1 teaspoon vanilla or 1/4 teaspoon nutmeg
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 2 eggs
Scald milk until it coats a spoon.
Add the cubed or shreded bread to the scalded milk. Let soak for about 15 minutes.
Beat eggs slightly. Add sugar and salt to the eggs and mix thoroughly. Add milk and bread crumbs. Last, add the melted butter. Flavor with the vanilla or nutmeg.
Pour into a greased baking dish and set into a pan which contains a little warm water. My mother had a crockery pot similar to the one pictured that she would make her bread pudding in and serve by the spoonfuls. In our many moves, I've lost the baking dish.
Bake at 350° for about 75 minutes. Test with a silver knife as for custards.
You can add raisens for the mixture before you bake it.