Custardy Bread Pudding
This comes from my dear cousin, Ruth Perkins Wilson (1926-2003). She was living in North Berwick, Maine when she gave this recipe to me in 1987. I have sweet memories of Ruthie every time I make this pudding. It is delicious, and has a very custardy texture.
Yield: 3 to 4 servings
- 2 cups bread, cut into cubes
- 2 cups milk
- 3 eggs
- 1/2 cup sugar
- raisins if desired
- 1/2 teaspoon vanilla
- pinch of salt
InstructionsPlace bread cubes in a 1 1/2-quart
buttered baking dish. In a saucepan, scald milk; let cool. In a bowl, beat eggs well; add scalded milk, sugar, salt, raisins (if desired), and vanilla.
Pour mixture onto bread cubes and combine lightly. Fill a second, larger baking dish with an inch or two of water, and place bread mixture dish inside.
Bake in a 350-degree oven for 50 to 60 minutes, or until a tableknife inserted into the
nearly clean. Serve warm.