Bread Pudding

From The Settlement Cook Book, 1976 edition

2 eggs

2 cups milk

½ cup sugar

nutmeg or cinnamon [no amounts given, I wing it, sometimes it’s a teaspoon, sometimes it’s a half teaspoon of each, sometimes I just grate or shake the container until it seems like it’s enough]

4 cups dried bread or cake [I was gobsmacked when my sister read this–I was right all along, finance witch! FYI I made the pound cake from the generic brand mix carried by Lucky Supermarkets in California. I’m sure any pound cake mix would do, look for one that uses sugar and not corn syrup]

¼ cup raisins [I use dried cherries or cranberries as raisins are the Devil’s pet bunny’s turds]

Almonds [doesn’t specify amount or type. I usually use toasted pecans or walnuts]

Beat the eggs, add milk, sugar, and gratings of nutmeg or cinnamon if desired;
pour liquid over the bread [cake] in a pudding dish. [I use my mom’s old Pyrex 2 quart covered round baking dish], let stand until thoroughly soaked.
Add raisins and almonds, if desired.
Bake 20 minutes or until firm in a moderate oven, 350 F [it doesn’t say to preheat the oven but I always do].
Serve with milk, jelly or any pudding sauce

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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