Return to Content

Pioneer Bread Pudding

by

Yield: Serves 6.

The hardest part of this simple dessert is waiting to eat it.

Ingredients:

  • 2 cups milk
  • 3 tablespoons butter
  • 1/4 cup sugar
  • 2 eggs
  • Pinch of salt
  • 1/2 teaspoon vanilla
  • 2 cups bread cubes
  • Ground nutmeg

Instructions:

Scald milk with butter and sugar. Beat eggs slightly and add salt. Gradually stir in the warm milk mixture and vanilla. Place bread cubes in a buttered casserole and pour the milk mixture over the bread. Sprinkle with nutmeg. Set the baking dish in a pan of warm water up to the level of the pudding. Bake at 350 degrees F for 1 hour.
Updated Thursday, December 6th, 2007
Yankee Magazine Advertising

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

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Pioneer Bread Pudding

  1. DArleen June 11, 2013 at 10:00 pm #

    This looks exactly like a recipe my mom’s been using for over 80 years. Tastes great!

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

80th-anniversart-calendar600x350-order