Vintage Friday: Bread Pudding 1950

This delicious recipe comes by way of my cousin Margaret, who got it from her mother, a fine southern cook who knew how to stretch a meal. In fact, bread pudding originated hundreds of years ago in the kitchens of frugal cooks looking to provide a little sweetness without breaking the bank.

BREAD PUDDING 1950

Ingredients:
4 hamburger buns, 1 slice heel bread, 1 slice bread, 4 cups scalded milk, 4 teaspoons salt, 1 cup sugar, 6 slightly beaten eggs, 1 teaspoon vanilla, 1 small box raisins.

Directions:
Soak bread and buns in milk for 5 minutes. Add butter, salt, and sugar. Pour slowly over eggs. Add vanilla, and mix well. Pour into greased baking dish. Sprinkle raisins over top. Place baking dish in pan of hot water and bake at 350 degrees for 50 minutes. May be served warm or cold.

Cheers & happy reading!

Flossie Benton Rogers, Conjuring the Magic with Paranormal Romance

By Flossie Benton Rogers

Paranormal romance author who loves to shake the edges of reality.

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