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Stale Bread Pudding

For utilizing bits of bread that might otherwise be wasted, there is no better plan than to make a bread pudding.

This dessert may be used with any dinner or lunch, as jams, jellies, and practically all kinds of sauce may be served with it to impart a suitable flavor.


4 cups milk
2 cups stale bread crumbs
2 eggs
1/2 cup sugar
1 teaspoon vanilla


  • Heat the milk and pour it over the bread crumbs. Allow them to soak until they are soft.
  • Beat the eggs, add the sugar and vanilla to them, and stir this into the mixture of crumbs and milk. Mix thoroughly, pour into a buttered baking dish, and bake in a moderate oven for about 45 minutes.

If desired, jelly or jam may be served with the bread pudding or any desirable sauce, such as
Basic Lemon Sauce, Vanilla Sauce, or Old Fashioned Custard Sauce, may be used and the pudding may be served either hot or cold.

Makes 8 servings.

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Helpful Tips
In making puddings of bread, rice, sago, tapioca, etc., the eggs should be beaten very light, and mixed with a portion of the milk, before adding them to the other ingredients.

If the eggs are mixed with the milk, without having been beaten, the milk will be absorbed by the bread, rice, sago, tapioca, etc., without rendering them light.

The freshness of all pudding ingredients is very important, as one bad article will taint the whole mixture.

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