Ah, bread pudding! It’s one of the classics. This is bread pudding the way my mom taught me to make it. It’s a favorite of my dad’s, and he’s been dropping hints lately. So, I finally got around to making it for him. With all my bread baking lately, you think I’d have tons of stale bread left over, but it doesn’t last that long. So I bought some from a bakery and left the bag open for a couple of days. I just used sliced white sandwich bread for this, but you really need to buy it from a bakery. Breads like Wonderbread or Pepperidge Farm bread have two problems: they’re too soft for this recipe, and the preservatives prevent them from getting stale.
- 2 cups stale bread, ripped into pieces and packed in
- 3 cups milk, scalded
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 eggs, slightly beaten
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- Dash of nutmeg
- Soak bread pieces in milk; set aside until cool, then add other ingredients.
- Bake 1 hour to 1 hour 15 minutes in buttered 2-quart casserole dish in a preheated 325°F oven. The top will be golden and the pudding will be puffed up. (If it sinks back down when it comes out of the oven, don’t be alarmed. That’s what it’s supposed to do.)
- Serve warm or cold with fresh whipped cream.