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Old Fashioned Bread Pudding

0 min
0 min
When my great-grandmother needed to use up her day or two old homemade breads, she was a thrifty woman and made this bread pudding. That was well over 75-100 years ago as I am in my fifties. This recipe is as wonderful today as it was at the turn of the last century!


4 cups stale bread chunks
3 cups scaled milk
1/4 cup butter or margarine (original recipe called for oleo)
1/4 teaspoon salt
3/4 cup sugar
2 eggs, slightly beaten
1/2 cup raisins
1 teaspoon vanilla
1 teaspoon cinnamon


In a large mixing bowl, combine all the ingredients. Then, in a well greased 3 quart casserole dish put the mixture. Place the casserole dish into a roaster pan of boiling water that comes up half way. Carefully place the two pans into the oven set at 375 degrees and bake for 30 minutes in the center of your oven or until it is set. (Note: I omit the cinnamon and add 1/4 cup of dark rum to the mixture and I always plump my raisins in rum for about an hour before I make this recipe. Also, this recipe is BEST if you use a day or two old bakery type Italian or French breads and NOT sandwich or "Wonder" type breads).