Grandma's Bread Pudding

This Bread pudding at first I said wait a minute I use way more fattening stuff in mine but I did by the book and it turned out really well.

I did however grab a sauce off the internet but did not add the Rum or Whiskey it called out for. If I was going to put it in well to buy a whole bottle of booze for 2 tablespoons hummm not quite what I thought , well truth be told I would just drink the whiskey and forget the pudding.

Now I know I like to bake it the exact way it is in the book but there are exemptions. First I had to toss in a few raisins. I love raisin so there.


Also, the recipe called out for smashing the bread until it is pulverized. I left some piece's a bit larger than called for not to many just a few.

Cookery for Today...........1932

Bread Pudding

3 cups of stale but not dry bread
1 quart milk
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1 teaspoon vanilla




Soak the bread in the milk until it is very soft, then mash it fine.









Heat together until nearly boiling. Beat the egg until light and add to them the sugar, salt and vanilla.




When well mixed, stir this into the bread and milk, pour the whole into a earthenware baking-dish.

Set in a pan of water, and bake three-fourth of an hour in a rather slow oven.







This book did not have a sauce recipe so I grabbed one from All Recipe

Vanilla Sauce

• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 1 tablespoon vanilla extract

For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk, and salt together in a heavy saucepan until smooth.












Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes.


Stir in the vanilla extract.









Pour sauce over warm bread pudding, or serve on the side in a bowl.