Old-fashioned Bread Pudding

Description

Adapted from the 1956 Betty Crocker cookbook

• Serves 6.

Ingredients

• 3 cups soft bread cubes, use 4 cups for a firmer pudding
• 2 cups milk scalded with ¼ cup butter
• ½ cup sugar
• 2 eggs, slightly beaten
• ¼ teaspoon salt
• 1 teaspoon cinnamon or nutmeg
• ½ cup seedless raisins

Directions

1. Add bread cubes to a greased 1½-quart baking dish.
2. Whisk together milk, butter, sugar, eggs, salt and cinnamon or nutmeg.
3. Add raisins.
4. Pour over bread cubes and gently combine.
5. Place in a pan of hot water.
6. Bake at 350 °F for 40 to 45 minutes.

Variations

• Chocolate: Add ½ cup chocolate chips instead of raisins. Omit the spices. (Cinnamon does taste good with this variation though I have tried it).
• Butterscotch: Use brown sugar instead of granulated sugar.

Notes

• You can use non-fat dry milk in place of regular milk. If you do this, whisk together the milk and water to make 2 cups. Add the butter. Heat until steaming in a microwave-safe measuring cup in the microwave oven. Follow directions as given.