January-February 2019 • Nebraskaland 51
Bread Pudding
This simple and hearty bread pudding is wonderful on a
cold winter night. It's also a delicious way to use stale bread.
This has been a fixture in our family for generations. It's
delicious as is, but adding a scoop of vanilla ice cream, a
splash of cream, or a dash of brandy doesn't hurt.
Servings: 6
Prep Time: 10 minutes
Cook Time: Approximately 1 hour
Ingredients:
•
1-3 tablespoons butter
•
6 cups cubed bread (approximately 1 inch)
•
1
⁄3 cup raisins
•
2 eggs
•
1
⁄3 cup sugar
•
¼ teaspoon cinnamon
•
¼ teaspoon salt
•
1 teaspoon vanilla extract
•
2 cups whole milk
Preheat the oven to 350 F.
Combine the raisins with the bread cubes and spread them
evenly in a lightly buttered casserole dish.
Combine eggs, sugar, salt, cinnamon, vanilla, and milk
and pour the mixture over the bread cubes.
Place the casserole dish in the oven, uncovered, along with
a baking dish filled with water. This helps
keep the pudding moist.
Bake for one hour or until the top is
nicely browned.
– Jane Sparks, author's grandmother
PHOTO
BY
RYAN
SPARKS
