Lowell Haschemeyer’s Bread Pudding

Ingredients

• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 1 quart (4 cups) milk
• 1 teaspoon vanilla
• 8 slices bread, made into crumbs
• 1/2 cup seedless raisins
• 2 tablespoons butter

Steps

1. Mix the sugar, cinnamon and salt in a large bowl.
2. Beat in the eggs and slowly stir in the milk and vanilla.
3. Stir in the bread crumbs, raisins and butter.
4. Pour into a 9 inch square pan and bake at 350 degrees about 1 hour, or until a knife inserted near the center comes out clean.

Notes

Newspaper clipping pasted on Rosie Lee’s “Pudding” index card, along with several other pudding and dessert clippings on both sides; both sides of the card are shown below.

From Lowell Haschemeyer, Timewell, Ill.

A different Bread Pudding (with a vanilla sauce) is on the same card and has its own page.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.