Bread Pudding

When I came home from King Arthur Flour this week I brought 2 loaves of bread, several scones, a fruit tart, and savory tomato pie.  I tried to eat fast and share the wealth, but that was an awful lot of bread…

Fortunately, stale bread doesn’t mean bad bread.  It can easily be reinvented as a dessert of bread pudding when cubed and mixed with milk, eggs, sugar, butter, vanilla, and raisins.

Many of my cookbooks note that bread pudding was especially popular during the Great Depression, and later, during the food rationing days of WWII.  It was a way to use up stale bread in a “waste not want not” manner, while also providing a much-enjoyed sweet treat for children.

My recipe from the awesome 1970 “Officers’ Wives Cookbook” called for raisins, but I thought it was a great excuse to use a dried fruit mix I had on hand of golden raisins, cherries, cranberries, and blueberries.

Once it’s baked, top it with fresh whipped cream and a sprinkling of cinnamon.

Fall in love.

I also took a few more pieces of stale bread for toast, then topped them with fake bacon, eggs, cheese, and a scoop of pineapple salsa.

Oh, how I love Saturday breakfast…

I also love “the boys” that I am taking care of for my mom for a few weeks this month.  They are proving to be willing models.  Sleeping 2/3 of the days will do that I suppose. 

This is “Best Boy” Fenian.

Bread Pudding
Adapted from The Officers’ Wives Cookbook, 1970
Recipe submitted by Mrs. Lawrence E. Pelton, Gp. Rep.
FBMS Trg. Cen. OWC
US Naval Sta., Charleston, South Carolina

5 slices of bread, cubed (6 slices if the loaf is small)
1 cup milk
1 egg, slightly beaten
1 cup sugar
1 Tbsp. vanilla
2 Tbsp. butter, melted
1 cup raisins (or any dried fruit)

  • Preheat oven to 350 degrees.
  • In a large bowl, combine bread and milk.   Then add remaining ingredients except for cinnamon.  Gently toss with a rubber spatula to combine.
  • Pour mixture into an 8×8 baking dish, and sprinkle with cinnamon.
  • Bake for 4o minutes, or until golden brown. 
  • Serve warm with fresh whipped cream or maple syrup.

Print Version

11 thoughts on “Bread Pudding

  1. Jennifer says:

    Wow, I was just thinking about wanting to try a bread pudding! This recipe looks so simple… I put raisins in everything, but I’m such a sucker for dried cranberries too! I’m wondering what kind of bread you came home with from King Arthur? I loved the recap of the time you spent there as well! Looked like a dream!

    • Aimee says:

      Hi Jennifer! It was super simple – and I have been wanting to make something out of “The Officers’ Wives Cookbook” for awhile now, but I just couldn’t bring myself to make a savory gelatin mold. 🙂 Bread Pudding was perfect.

      The bread we made at KAF was just a basic “white” bread, but they had us make 2 loaves – one in a loaf pan, and one braided. I used 6 slices of the braided loaf for the bread pudding. The dried fruit I used was a blend from Trader Joe’s called “Golden Mix” or something – but they were great! I love it with just plain raisins (looks like you like raisins too!) but I am sure dried cranberries alone or in a mixture would be equally good.

      One of my KAF retreat friends (Donna) posted the bread recipe they gave us today – you can see it at her blog Cookistry.

      Thank you for visiting!!

  2. moowiesqrd says:

    Looks incredible, Aimee! Your trip out to King Arthur sounded like a fabulous time and love that you picked up so many great tips and goodies from it. The cat is adorable. 😉 And I love how you have a printable version of the recipe!

  3. Carol says:

    I love bread pudding and made it often >30 years ago. I once tried to make a hot milk sponge cake using my mother’s recipe, but the baking powder was too old. It came out of the oven very dense as it didn’t rise. I used it to make bread pudding and it was absolutely delicious! Now, I want to start making bread pudding again. Thanks for the tips. Carol in NH

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