Custard Bread Pudding

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

An old-fashioned custard bread pudding that men always praise


  • 2⅔ c. milk
  • ¼ c. butter
  • 3 eggs
  • ½ c. sugar
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 3 c. (1) day-old bread cubes, top crusts removed
  • tsp. ground nutmeg
  • ¼ tsp. vanilla
  • ¼ tsp. cream of tartar
  • ¼ c. sugar


  • Scald milk; add butter and cool.
  • Add 3 egg yolks and 1 egg white to ½ c. sugar; beat to mix well. Add cooled milk, 1 tsp. vanilla, and salt
  • Place bread cubes in buttered 1½-qt. casserole. Pour egg-milk mixture over bread. Sprinkle nutmeg on top.
  • Set casserole in a pan containing at least 2" warm water. Bake in moderate oven (350°) 45 to 60 minutes, until knife inserted halfway between center and edge comes out clean. Remove from oven.
  • Make meringue by beating remaining 2 egg whites with ¼ tsp. vanilla and cream of tartar until soft peaks form; gradually add ¼ c. sugar, beating constantly. Beat until stiff peaks form and all the sugar is dissolved. Swirl on warm pudding, making sure meringue covers pudding edges. Bake in moderate oven (350°) about 15 minutes, until meringue is golden brown. Serve warm or cool. (Cool out of drafts.)