Bread and Batter Pudding

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 small stale baker’s loaf.
  • Butter.
  • 3 eggs.
  • ½ cup sugar.
  • ¼ teaspoon salt.
  • 1 quart milk.


Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover, and seeded, may be sprinkled between layers of bread.