BREAD PUDDING
From Breads, Rolls, and Pastries
Puddings and Custards Recipes
Yield: Serves 4-5.
An old-time recipe to use up stale bread.
- 3 cups milk
- 1/3 cup sugar
- 4 tablespoons butter (1/2 stick)
- 2 cups coarse bread crumbs
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup raisins
Preheat oven to 325 degrees. Scald milk, add sugar and butter, and stir until butter melts. Add crumbs and let cool. Beat in eggs, salt, and vanilla. Fold in raisins. Place mixture in buttered 1-quart casserole and bake 1 hour.
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