Bread Pudding
A simple pudding of stale bread, milk, and eggs.
Ingredients
- 2 cups stale bread crumbs
- 1 quart scalded milk
- ⅓ cup sugar
- ¼ cup melted butter
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon vanilla, or ¼ teaspoon spice
Steps
Step 1. Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring.
Step 2. Bake one hour in buttered pudding-dish in slow oven.
Step 3. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.
Where this recipe comes from
The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Little, Brown, and Company, 1910. License: Public domain. No one owns a copyright in it, so it's free to use. The wording is the original, with typos fixed, a few steps split, and references to recipes that aren't shown here left out. View the original (opens in a new tab)
These recipes were written in 1910, when ovens had no dials. A slow oven is roughly 250 to 325°F (120 to 165°C), a moderate oven roughly 350 to 375°F (175 to 190°C), and a hot oven roughly 400 to 450°F (200 to 230°C). Old advice on eggs and meat can differ from today's food-safety guidance, so cook until done.