Our Not Too Secret Family Recipes
Back to Favorite Family Recipes List
To print in large print (.doc) format for your own binder Bread Pudding as .doc
In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Cake, Pies & Dessert Recipes
ÉclairsJewish Coffee Cake Recipe
Applesauce Caramel Cake Recipe
Carrot Cake Recipe
Pineapple Upside-Down Cake Recipe
Blueberry Buckle Cake Recipe
Rhubarb Crisp Recipe
Apple Crisp Recipe
Bread Pudding Recipe
Pie Crusts Recipe
Apple Pie Recipe
Blueberry Pie Recipe
Fresh Peach Pie Recipe
Canned Peaches Pie Recipe
Lemon Meringue Pie Recipe
Pecan Pie Recipe
Pumpkin Pie Recipe
Rhubarb Strawberry Pie Recipe
Caramel Coconut Flan Recipe
Cheesecake Recipe
Grandmas Fried Pies Recipe
Mini Tarts Recipe
Ginger Cookies Recipe
Soft Chocolate Chip Cookies Recipe
Oatmeal Cookies Recipe
Brownies Recipe
Bread Pudding
This recipe for Bread Pudding is one of those old fashioned desserts that make tasty use of stale sweet rolls or bread.
2 cups diced bread or rolls
1 tsp cinnamon
1/8 tsp salt
¾ cup sugar
3 cups milk
3 eggs
1 tsp vanilla
Preheat oven to 325. Mix the salt, sugar and milk into beaten eggs with whisk.
Pour mixture into a greased 11x8 baking dish. You can use a different sized baking dish but it should be about 2 quart casserole dish.
Spread the bread pieces evenly over custard mixture and sprinkle with cinnamon. Stale sweet rolls or muffins or even the last of some banana bread can make a great pudding.
Get in the habit of throwing the last muffin or what have you in the freezer until you have enough for a batch. Bake for about an hour or till a knife inserted comes out clean. When you use different sized baking dishes, it can make a difference in the time needed to bake, so keep that in mind. If the dish is longer so that the custard is thinner it will take less time to cook.
Copyright © 2007