Easy Bread Pudding Recipes

Searching For Easy Bread Pudding Recipes? Here's The Best

Grandma's easy bread pudding recipes will enable you to make the best desserts you ever tasted. Bread pudding is the perfect pudding to top off any home-cooked meal.

And it's so versatile too. Besides raisins, you can incorporate almost any fruit in season. Mom loved to add sliced apples and cinnamon to her bread pudding, and it was delicious. The enticing aroma of a bread pudding baking in the cook-stove oven filled the old farm kitchen and made it seem like a long wait till suppertime.

Now you can give your friends and family an old-fashioned dessert treat. Select any of the easy bread pudding recipes. You'll love the results!

Bread and Fruit Pudding Recipe

Cut bread in slices about 1/2 inch thick, remove the crust and line a pudding basin with the slice. Then place therein a layer of fresh fruit (blackberry, blueberry, raspberry, currant, plum or other juicy fruit). Sprinkle over a little sugar, and place a slice of bread over alternating layers of fruit and bread sufficient to fill the basin. Tie up in a cloth and boil as usual. Makes an excellent dish served up cold with a coating of whipped white of egg and castor sugar. This is an Old Country favorite.

Bread and Butter Pudding Recipe

A century ago, easy bread pudding recipes like this one were always a favorite dessert recipe with farm housewives. Try this classic dish; it's totally delicious!

Butter stale bread. Place a layer of bread and butter in bottom of baking dish. Strew raisins and currants over this, then lay another layer of bread and butter with another layer of fruit over it. Have bread and butter on top. Make a custard of 2 eggs to 3 cups of milk and 1/2 cup sugar. Pour this over pudding, and bake in a slow oven for 1-1/2 hours.

Stale Bread Pudding, With or Without Fruit

Stale bread (dry bread or hard crusts), grated 2 qts; eggs, 5; sugar, raisins, and English currants, each 1 cup; butter, 1/2 cup; spices to suit. Directions: Soak the bread in water sufficient to cover it (milk is much better); whip the eggs, then the sugar into them; pick over the raisins, mash and look over the currants, melt the butter, and mix all nicely together, having mashed the bread crumbs into a pulp; and if not sufficiently moist, add a little more water or milk, whichever you are using, to make a suitable batter.

Having lined the pudding dish with a nice crust, pour in the mixture and put a thin crust over of the same; bake in a moderate oven about 1 hour; serve with any of the sweet sauces preferred.

Remarks. --Homemade dried fruit may take the place of the foreign kinds, remembering that home-dried currants require double the amount of sugar. If no fruit is used, you will still have a nice pudding. And if you cut prunes in bits from the pit, you also have a nice pudding.

Aunt Rachel's Bread Pudding

Aunt Rachel, in the Rural New Yorker, says: "A pudding may be made of small pieces of bread, if the family taste does not rebel. (I never see the family taste rebel against so good a pudding.) The bread should be broken fine, covered with milk, and set on the stove where it is not too hot, until it becomes soft. Remove and stir in a tablespoonful of sugar, 1 of butter, a small teaspoonful of salt, also a pinch of cinnamon, or allspice, and, if liked, 1/2 cup of chopped or cut raisins, or dried raspberries. When cool enough, stir in an egg, well beaten, and bake 1 hour in a moderate oven. To be eaten with cream and sugar, or pudding sauce, as preferred."

Remarks. --This is like what my wife used to make, except she used to put the raisins in whole, to which I should never object; nor did I, as above remarked, "ever see the family taste rebel against it."

St. James' Stale Bread Pudding

This easy bread pudding recipe calls for puff paste, fashioned similar to a pie crust, or you may substitute buttered bread. It should taste delicious whatever way you make it.

Grate a stale loaf of bread (i.e., 2 or 3 days old) into crumbs; pour over them 1 pint of boiling milk; let stand 1 hour; then beat to a pulp; then beat, sugar 1-1/2 cups, to a cream with 4 eggs, and butter, 2 tablespoonfuls; grate in the yellow of a lemon, and a bit of nutmeg, and a pinch of cinnamon, if liked; beat all well together, and pour into a pudding dish lined with nice puff paste, and bake about 1 hour. The juice of the lemon to be used in making whatever sauce you prefer.

Remarks. --The author feels very sure you will ask St. James to call again! Bread, buttered well on each side, may be substituted for the puff paste to line the dish.

Bread Pudding

Not only is this an easy bread pudding recipe, it's a tasty "sugar free pudding recipe" as well.

One quart milk, two cups bread crumbs (stale and dry), four eggs, two tablespoons melted butter, nutmeg to taste, one-fourth teaspoon soda, dissolved in hot water. Beat the yolks very light, and having soaked the bread crumbs thoroughly in the milk, stir these together, then the butter, and seasoning with the soda, lastly the whites beaten stiff. Bake to a fine brown, and eat hot with pudding sauce. Any sauce that is quite sweet will answer, there being no sugar in the pudding.

Rye Bread Pudding

Three eggs, one cup sugar, one cup grated rye bread crumbs, one teaspoon each cinnamon and cloves. Beat yolks of eggs and sugar together; add crumbs and spice, then add whites of eggs. Butter the dish well, and bake in oven about twenty minutes. When done, pour over one cup red wine. Serve with cream.

Soft bread crumb, five ounces; butter, three and a half ounces; four eggs; one cup sugar; taste of lemon peel; a pinch of salt. Cut the bread crumb into pieces and soak in cold milk. Then rub through a sieve. Melt the butter in a double boiler (or in a vessel immersed in boiling water) and mix with the eggs until butter and eggs are incorporated to each other. Add the bread crumb and the sugar and mix well. Pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings.