Cousin Marilyn’s Bread Pudding

Shelia Senghas

By
@earthbaker

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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Comments:

Serves:

10

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Bread
Regional Style: Southern
Other Tags: Quick & Easy, For Kids