Old Fashioned Bread Pudding

This isn’t going to turn into a food blog, mostly because I’m not a very good cook and though I’m an enthusiastic baker, I’m far from a pro.  But I got a lot of great feedback from my homemade granola bars post, so I thought I would share one of my favourite recipes.  Bread pudding is simple but delicious, unassuming but comforting.  Whenever I bake it my relatives seem to come out of the woodwork.

This recipe is one I’ve adapted from my favourite cookbook, the unimaginatively yet aptly titled Cookbook ’78.  It’s one of those cookbooks compiled by a volunteer association.  This one from my hometown of Penetanguishene, Ontario.  I borrowed (or stole) it from my mom, and I use it all the time.  It’s a gem.  I’m being serious when I say this, because I love tons of recipes in this cookbook.  It also functions as a fun little time capsule.  I had no idea how much people loved to cook with Velveeta in the ’70s.

So here is the recipe:

  • 1 1/4 cups brown sugar
  • 4 eggs, beaten
  • 2 tsps vanilla
  • 8 slices white bread heavily buttered
  • 3 cups milk (the creamier the better)
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup raisins

Pack brown sugar in bottom of a baking dish, cut or break buttered bread into small pieces and place buttered side down on sugar.  Mix eggs, milk and vanilla.  Pour over bread.  Sprinkle raisins and cinnamon (optional) over bread pudding.  Place in preheated oven (300 degrees F) for 40 minutes or until puffy and light golden colour.  Serve warm.

Advertisements

4 thoughts on “Old Fashioned Bread Pudding

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s