Recipe for Custardy Bread Pudding | Almanac.com

Custardy Bread Pudding

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3 to 4 servings
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This comes from my dear cousin, Ruth Perkins Wilson (1926-2003). She was living in North Berwick, Maine when she gave this recipe to me in 1987. I have sweet memories of Ruthie every time I make this pudding. It is delicious, and has a very custardy texture.

2 cups bread, cut into cubes
2 cups milk
3 eggs
1/2 cup sugar
raisins if desired
1/2 teaspoon vanilla
pinch of salt

Preheat oven to 350 degrees F.

Place bread cubes in a 1 1/2-quart buttered baking dish. In a saucepan, scald milk; let cool. In a bowl, beat eggs well; add scalded milk, sugar, salt, raisins (if desired), and vanilla.

Pour mixture onto bread cubes and combine lightly. Fill a second, larger baking dish with an inch or two of water, and place bread mixture dish inside.

Bake for 50 to 60 minutes, or until a knife inserted into the center comes out nearly clean. Serve warm.

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