Return to Content

My Bread Pudding

by

Yield: Serves 8.

This recipe was a favorite of Bertha Robb's mother-in-law, Christine, who had a spoonful of maple syrup on her cereal every morning, and lived to be 94.

Ingredients:

  • 3 cups crumbs from stale bread, biscuits, or cake (preferably a combination of all three)
  • Milk to cover
  • 1 egg
  • 1/2 cup maple sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup raisins

Instructions:

Place crumbs in 1-quart baking dish and add milk to cover. Let stand to soak about 1 hour. Beat egg and combine with sugar, nutmeg, salt, and vanilla. Add to soaked crumbs along with more warm milk if necessary to make the mixture soft. Add raisins. Bake for 1 hour at 325 degrees F stirring occasionally. Serve with whipped cream or sauce of your choice.
Updated Wednesday, December 12th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111