Ingredients Jump to Instructions ↓

  1. 4 tbsp. butter

  2. 10 slices bread (any kind, even biscuits, just add more milk and sugar for the biscuits)

  3. 1 1/2 cups milk

  4. 3/4 cup sugar

  5. 2 eggs

  6. 1/2 tsp. nutmeg

  7. 1 tsp. vanilla Raisins or chopped apple

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Melt butter in 8- X 8-inch cake pan, or, if you prefer, spray pan with a butter-flavored cooking spray. Set aside. Tear or cut bread into slightly larger than bite-sized pieces and put in a large mixing bowl. Combine remaining ingredients in a medium-sized bowl. Mix well. Pour over bread, mix well and dump into cake pan. Level out bread mixture and lightly press mixture down. Tilt cake pan slightly to one corner. If you have a small amount (about a tablespoon) of milk run into the corner, your mixture is correct. If there is no milk in the corner, just add a little over the bread mixture. You don't have to mix it after adding the milk, just pour it over the bread mix. Bake for one hour. Pudding will rise over the edge of the pan. That is okay (it rarely runs down the side). Pudding is done when the top is a medium golden brown. After you take the pudding out of the oven (and have the time), it's fun to watch the pudding settle down into the pan--it loses about half of its height. You can eat the pudding warm from the pan or put it in the fridge and enjoy it chilled. Personally, I like it better chilled. If you want to add raisins, apple pieces, etc. to the pudding, mix them with the dry bread before adding the remaining ingredients. NOTE: Double the above recipe for a thicker pudding in an 8- x 8-inch pan. Triple the above recipe and you will get just the right amount for a 13- x 9- x 2-inch pan. This recipe is good for any leftover bread. I have mixed white, whole wheat, 7-grain and biscuits all together for a delicious pudding. Moms: if the kids don't like to eat the heels from bread, this is a great way to use those leftovers.


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