Bread Pudding

Ingredients

• 1 1/2 cups stale bread crumbs
• 2 cups scalded milk
• 2 tablespoons butter
• A few grains of salt
• 3 to 5 tablespoons sugar
• 2 eggs
• 1/2 teaspoon vanilla
• Currants or raisins (optional)

Steps

1. Mix together the bread crumbs, sugar, salt and butter.
2. Pour the hot scalded milk over them and set aside until lukewarm.
3. Add the beaten eggs and the vanilla (and currants or raisins, if using).
4. Turn into a buttered baking dish and bake at 325 degrees for 1 hour, or until the pudding is firm.
5. Serve hot or cold with cream or a sweet sauce.

Notes

Handwritten card from Rosie Lee’s recipe box. A different recipe from the other bread puddings on the site.

The first line reads “1 1/2 cups” of crumbs; the fraction is a little hard to read.

Photo: stock photo found online.

More than one card: the newspaper clipping this recipe came from also turned up in Rosie Lee’s box – a “Lunch Box” column (“This bread pudding provides a good proving ground”) with the recipe submitted by Mrs. R. Heffel of Milwaukee, Wisconsin, for readers who remembered their mothers’ bread puddings. The clipping lists 1 1/4 cups stale (not dry) crumbs. It’s on the clipping page shown with the cards below.

Rosie Lee’s original recipe cards

Tap the card to see it full size.