Jackie Houck’s Bread Pudding

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Jackie Houck’s Bread Pudding

Here’s another way to make bread pudding. To keep the custard from drying out, place the baking dish in a roasting pan half-filled with water. Serve warm with maple syrup or whipped cream. –Roundup Ranch, Downsville, New York

Yield: Serves 8.


  • 12 slices bread
  • Softened butter
  • 2-1/2 quarts milk
  • 1 teaspoon salt
  • 12 eggs, beaten
  • 2-1/2 cups sugar
  • Grated nutmeg to taste


Preheat oven to 350°F. Spread the bread with butter and cut each slice into 1-inch squares. Place in a bowl and add the milk, salt, beaten eggs, and sugar. Stir gently. Pour the mixture into a buttered 8x12-inch baking pan. Sprinkle with the nutmeg. Bake 45-50 minutes or until a knife inserted in the middle comes out clean.

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