By Misty I.
Do you have a go-to bread pudding recipe? If you do not, keep reading. Back in the 90’s, I was still finding my way around the kitchen. Haha, I’m still finding my way around the kitchen! I distinctly remember being asked to make a dessert for a funeral and to “make sure old people could eat it” around that time. I depended on cookbooks to help me decide what to make.
While thumbing through the 1998 edition of Cardinals In the Kitchen: A St. Joseph School Family Cookbook, I came across some bread pudding recipes. I decided to try one that was called “Ella’s Delicious Bread Pudding.” Back in 1998, I had no idea who Ella was. Fast forward twenty years to 2018 and I now know Ella and we work for the same employer. Ella is always so happy and full of energy. I hope you try her recipe below, it’s easy and verrrry delicious! Next week I will also share a modification I made to it that was yummy too. Love you Ella and thank you for sharing your recipe!
ELLA’S DELICIOUS BREAD PUDDING
St. Joseph School Cookbook Committee 1998 Edition
1 to 1 ½ loaves old bread (I use one Punalu’u Sweetbread) 1 ½ tsp. vanilla
1 ½ blocks butter or margarine (I use salted butter) 8 to 10 large eggs (I use 10)
1 C. sugar Raisins, optional (I omit)
3 C. milk Cinnamon
Preheat oven to 350 degrees. Melt butter, sugar, and milk, set aside to cool.
Break bread into large pieces in lightly greased 9 x 13-inch pan. Sprinkle raisins over bread pieces. Add eggs to melted butter mixture (make sure it is not hot or eggs will curdle.) Add vanilla and stir mixture.
Using a small cup, pour mixture evenly over bread pieces, letting it soak for 15 minutes. Sprinkle top with cinnamon. Bake for 25 to 30 minutes.
Note: I usually bake it for 45 minutes as I like it a little “dry.” Sooo delicious, especially when it’s warm. It’s actually good cold too. Heck, good at room temperature too! I hope you make this soon and reward yourself with a big fat piece. That’s it, only easy!