Custard and Pudding, Misc Desserts

Amish Bread Pudding

  • 2 cups Milk, scalded
  • 1/4 cup Butter or margarine
  • 2 Eggs
  • 1/2 cup Sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon Ground nutmeg
  • 3 cups Soft breadcrumbs
  • 1/2 cup Raisins

    • Combine milk and butter, stir until butter is melted. Cool to lukewarm.

    Combineeggs, sugar, salt, and nutmeg, beat at medium speed of electric mixer for 1 minutes. Slowly stir in milk mixture. Placebreadcrumbs in a lightly greased 1-1/2-quart casserole; sprinkle with raisins. Add milk mixture. Bake at 350º for 50 minutes or until set. Serve warm.

    Makes 6 to 8 servings. This recipe does not use Vanilla, but I add 1 teaspoon of vanilla.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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