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Public Domain Recipes
cegoh (Pixabay License).

Bread Pudding

Yield: 50 1/2-cup servings

Ingredients

Directions

  1. Combine milk and water.
  2. Add bread cut into very small cubes, sugar, melted butter, beaten eggs, salt, vanilla and raisins.
  3. Mix thoroughly.
  4. Bake in buttered pans or custard cups in a moderate oven (350° f.
  5. ) About 1 hour.
  6. Test as for custard.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Dessert, Bread

Measure: avoirdupois

Ingredient: evaporated milk, water, bread, sugar, butter, egg, salt, vanilla, nutmeg, raisin

Equipment: knife, measuring cups, measuring spoons, baking pan

See Also

Raisin Rice Pudding

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Dessert • avoirdupois • rice, milk, raisin, butter, egg, sugar, vanilla, salt, cinnamon, nutmeg • oven, measuring spoons, measuring cups, baking pan

Baked Custard II

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Dessert • avoirdupois • egg, sugar, salt, evaporated milk, water, vanilla, nutmeg • measuring cups, measuring spoons

Custard Pie II

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Dessert • avoirdupois • sugar, salt, egg, evaporated milk, water, vanilla, nutmeg • measuring cups, measuring spoons, egg beater, oven

Custard Pudding with Cereal

by: Evaporated Milk Association • Quantity Recipes for Quality Foods (1939-01-01)

Dessert • avoirdupois • evaporated milk, water, butter, cereal, brown sugar, salt, nutmeg, egg, vanilla • measuring cups, measuring spoons

Grape Nut Pudding

by: Constance Talmadge • Photoplay Magazine, Carolyn van Wyck • Photoplay's Cook Book (1927-01-01)

Dessert • avoirdupois • nutmeg, water, clove, grapenut, egg, nut meat, sugar, raisin, butter, date, salt, cinnamon • measuring cups, measuring spoons, oven, egg beater, stove