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old-fashioned bread pudding with hard sauce

a recipe by
Susan Feliciano
Oak Ridge, TN

My grandmother was a great cook, but preferred simple recipes without a lot of fancy additions. I think this came about from her having been widowed the year before the Great Depression with 9 children to provide for. This bread pudding recipe was a way to use up stale bread, dried out raisins, and older milk or cream. Reminiscent of the motto, "Use it up or wear it out; make it do or do without." My New Years resolution is to be less wasteful with food this year, appreciating natural whole foods for their bountiful goodness.

serves 8
prep time 25 Min
cook time 45 Min
method Steam

Ingredients For old-fashioned bread pudding with hard sauce

  • 4-5 c
    stale bread, cut in cubes
  • 3 c
    warm milk
  • 1/4 tsp
  • 3
  • 1/2 c
  • 1 tsp
    rum, brandy, or vanilla flavoring
  • 1/2 tsp
    ground nutmeg
  • 1 Tbsp
    lemon juice
  • 1/4 c
  • 1/4 c
    chopped nuts
  • 4 Tbsp
    butter, softened
  • 1 1/4 c
    confectioners' sugar
  • 1/8 tsp
  • 1 tsp
    rum, brandy, or vanilla flavoring
  • 1/4 c
    (or more) light cream

How To Make old-fashioned bread pudding with hard sauce

  • 1
    In a large bowl, soak the diced bread in the warm milk and 1/4 tsp. salt for 10-15 minutes. Preheat oven to 350°. Place a large pan of hot water on the middle rack while preheating.
  • 2
    Beat together the eggs, sugar, rum or brandy, nutmeg, lemon juice, raisins, and nuts. Pour this mixture over the soaked bread and stir lightly to combine. Turn the mixture into a greased 2-3 quart casserole dish. Place the dish into the pan of hot water and bake about 45 minutes. When done, remove from the hot water and allow to cool slightly before serving.
  • 3
    TO MAKE HARD SAUCE: Beat the confectioners' sugar gradually into the softened butter until blended and fluffy. Beat in the salt and the rum or brandy. Add cream 2 tablespoons at a time and blend well until very smooth. Chill while pudding is baking. Serve over the warm bread pudding.

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