Luscious Vanilla Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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A rich, delicious, custard-y bread pudding. Not overly sweet, just yummy. From the April, 1944 issue of Woman's Day, in an article called Wartime Cooking: Good Desserts, which consisted entirely of recipes for using up odds and ends of bread and sliced bread that might otherwise go to waste. Thought it was a good recipe for these penny-pinching days, too. Ingredients:
2 cups diced day-old white bread |
2 eggs |
3 cups milk |
1/2 cup sugar |
1/8 teaspoon salt |
1 teaspoon vanilla |
1/2 cup raisins |
nutmeg |
Directions:
1. Combine slightly beaten eggs, milk, sugar, salt, vanilla and raisins.
2. Add bread cubes and stir.
3. Pour into greased 1-1/2 quart casserole, sprinkle with nutmeg; place in pan of hot water and bake in a moderate oven, 350 F., for 50 minutes.
4. NOTE: I had to bake mine for a good deal longer, more like 75 minutes. Bake until knife inserted in center comes out reasonably clean, and pudding is puffed up a bit.
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