Bread Pudding

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups stale bread crumbs.
  • 1 quart scalded milk.
  • cup sugar.
  • ¼ cup melted butter.
  • 2 eggs.
  • ½ teaspoon salt.
  • 1 teaspoon vanilla or ¼ teaspoon spice.


Soak bread, crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered budding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.