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Real Recipes From Real Home Cooks ®

cousin marilyn’s bread pudding

(5 ratings)
earthbaker avatar
Recipe by
Shelia Senghas
@earthbaker
Concan, TX

This recipe came from Granny Rodgers cookbook which was given to my cousin Marilyn. Marilyn tweaked the recipe to what it is now. Two years ago when my mother was so ill she was not expected to live, her niece, Marilyn, came from California to say her last good bye. My mother was sent home from the hospital under Hospice Care. She was refusing food and Marilyn made her bread pudding. She took a piece into my mother and my mother ate the whole piece and asked for another. She began eating after that and I truly believe it was the bread pudding that gave her the incentive to get better.

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(5 ratings)
yield 10 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For cousin marilyn’s bread pudding

  • THIS RECIPE IS FROM MY COUSIN MARILYN RODGERS ROYER
  • BREAD PUDDING DATES BACK FOR CENTURIES. THERE ARE MANY VARIED RECIPE'S, THOUGH, THE COMMON FACTOR IS MILK AND EGGS. BACK IN THE DAY THIS PUDDING WAS A GOOD WAY TO USE STALE BREAD.
  • PREHEAT OVEN TO 375 DEGREES
  • 20
    pieces of bread, hamburger buns, or dinner rolls
  • 8 c
    milk
  • 4 Tbsp
    butter
  • 2 c
    sugar
  • 2 tsp
    cinnamon
  • 1 tsp
    salt
  • 6
    eggs, slightly beaten
  • FOR TOPPING
  • 3/4 c
    sugar
  • 2 tsp
    cinnamon

How To Make cousin marilyn’s bread pudding

  • 1
    In a 9xz13 baking dish, that is at least 2 inches deep, tear up bread of choice into pieces to equal 20 slices of bread. Set aside.
  • 2
    In a 2 quart sauce pan, add the milk, butter, 2 cups of sugar, cinnamon and salt. Heat the mixture just to scald, stirring to dissolve sugar. Remove from the heat.
  • 3
    Slightly beat the eggs in a medium size bowl.
  • 4
    Add one cup of the hot mixture to the eggs while stirring constantly.
  • 5
    Immediately stir the egg mixture into the milk mixture, stirring constantly so the egg does not cook. Add 1 tsp vanilla and stir.
  • 6
    Pour the hot mixture over the bread. Press the bread down lightly to be sure all the bread is coated. Allow the pudding to sit for 5 minutes.
  • 7
    Fold all the mixture to insure the liquid is absorbed.
  • 8
    In a small bowl mix 3/4 cups of sugar and 2 tsp. cinnamon. Sprinkle evenly over the top of the bread mixture.
  • 9
    Bake for 1 hour or until a knife inserted 2 inches from the center comes out with a light coating. This is a custard base so the knife will not come out completely clean.
  • 10
    Serve hot or cold. Note: Serve as is or with Rum Sauce, Ice Cream or Whipped Cream.
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