My Bread Pudding
This recipe was a favorite of Bertha Robb’s mother-in-law, Christine, who had a spoonful of maple syrup on her cereal every morning, and lived to be 94.
This recipe was a favorite of Bertha Robb’s mother-in-law, Christine, who had a spoonful of maple syrup on her cereal every morning, and lived to be 94.
Yield:
Serves 8.Ingredients
3 cups crumbs from stale bread, biscuits, or cake (preferably a combination of all three)
Milk to cover
1 egg
1/2 cup maple sugar
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup raisins
Instructions
Place crumbs in 1-quart baking dish and add milk to cover. Let stand to soak about 1 hour. Beat egg and combine with sugar, nutmeg, salt, and vanilla. Add to soaked crumbs along with more warm milk if necessary to make the mixture soft. Add raisins. Bake for 1 hour at 325 degrees F stirring occasionally. Serve with whipped cream or sauce of your choice.
