Grandma's best recipes for bread pudding will enable you to make one of the most delicious homemade desserts you've ever tasted. These old fashioned puddings are best enjoyed while still warm from the oven to top off any home-cooked meal. Serve your friends and family the same puddings that Grandma enjoyed. Enjoy an old time comfort food.
Mom's Recipe Scrapbooks (c. 1920s)
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.
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.
Submitted by Mike
Enjoy trying Grandma Sheffer's best recipe for Bread Pudding.
16 slices bread, break into smaller pieces
1-1/2 cups raisins
3 cups half and half cream (original recipe called for heavy cream!)
4 large eggs
4 tablespoons softened butter
1 cup packed brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1. PREHEAT oven to 350°F. Grease 12 x 8-inch cake pan.
2. Boil water on the stove top or in an electric kettle.
3. COMBINE bread pieces and raisins in a large bowl. Combine cream, eggs, butter, sugar, vanilla extract, cinnamon, and nutmeg in a medium size bowl. Pour egg mixture over bread mixture; combine well. Let stand for 10 minutes. Pour mixture into prepared cake pan.
4. Place your cake pan inside a large roasting pan (preferably with handles); Place the roasting pan in the oven. Fill the pan with water until it is half the height of the cake pan.
5. It is important to add the water after the roasting dish is in the oven.
CAUTION: Attempting to move a pan filled with both hot water and the dessert can end in disaster and injury.
6. BAKE for 35 to 45 minutes or until a knife inserted in center comes out clean.
7. Once baking is complete, remove cake pan and leave the water bath in oven until cool.
Dr. Chase's Third, Last and Complete Receipt Book (1891)
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, 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."
This recipe for bread pudding calls for puff paste, fashioned similar to pie crust, or you may substitute buttered bread or regular pastry. 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.
Candied lemon, orange and citron, each, 1 ounce; butter and pulverized sugar, each, 6 ounces; yolks of 4 eggs; rich puff paste, or well-buttered bread, to line the dish.
Chop the candied peel finely, put the rich crust or paste into the dish, else line it with bread well buttered on both sites; then put in the chopped mixture; warm the butter and sugar together, adding the well-beaten yolks, stirring over the fire until it boils; then pour this over the other and bake in a slow oven 1 hour;
Or, in place of the butter, beat the whites of the eggs also with the yolk, and make a custard with milk, 1 quart; sugar the same, and pour over, and bake 3/4 hour.
This makes you two puddings for variety's sake — make one way at one time, and the other way next time.
Submitted by Lindsay
My Grandmother used to make this recipe for bread and butter pudding every week.
Stale bread (or not) sliced and buttered both sides. (I sometimes use panettone, brioche, or stale croissants.)
Use as many bread slices as fit the Pyrex® baking dish you want to fill. Sprinkle sugar and dried fruit between the layers.
Mix 1 cup cream, 1 cup milk, plus one egg, and pour over top — make up as much of this as you need. The liquid should not quite cover the top layer. Sprinkle sugar over the top.
Bake at 180°C (350°F) until set. Once set, when you give it a shake, it should be firm and not slosh around.
Submitted by a Reader
2 cups milk
1/4 teaspoon melted butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup raisins
1 teaspoon cinnamon or nutmeg
4 cups bread crumbs
Directions: Pour mixture over bread crumbs. Mix and bake in slow to moderate oven (340°F) for 40 to 60 minutes. Serve with a favorite Bread Pudding Sauce.
Second Edition of the Neighborhood Cook Book (1914)
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.
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.
Old fashioned bread puddings are among the most popular recipes searched for by home cooks today. They were extremely sought after in Grandma's day as they were an excellent way to use leftover stale bread and rolls in an age when nothing was ever wasted. And they are extremely popular today simply because they're so good tasting.
These traditional recipes for bread pudding are versatile too. You can add almost any kind of bread or buns. Raisin and fruit breads are delicious in a pudding!
Aside from raisins, you can incorporate almost any fruit in season. Mom loved to add sliced apples and cinnamon to hers, and it was delicious. The enticing aroma while it baked in the cook-stove oven filled the old farm kitchen.
We could hardly wait for mealtime!