Traditional Bread Pudding

A friend recently asked for this recipe, so I thought I’d post it here.  The basic recipe came from one of my old cookbooks, The United States Regional Cook Book, published in 1947.  I used to make this from bread crusts which always seemed to languish in old bread wrappers.  When I was much younger, I worked at the Hotel Duluth Black Bear Lounge and also at the Lutsen resort restaurant.  Both of these places use all kinds of stale or dry breadlike products for their bread pudding–raisin bread, dinner rolls, corn bread, rye bread, cinnamon rolls, etc.  If you’d like, you can serve the pudding with a sweet sauce like rum raisin, chocolate, or orange sauce.  It is delicious drizzled with a little half and half.  This is not a dessert for those with gluten issues or who are concerned about carbs, fats or calories.

Bread Pudding

(3-4 servings)

2-3 pieces of bread (or equivalent of dried or stale bread)

Butter

2 cups milk

1/8 tsp salt

2 eggs well beaten

1 Tblsp coconut

3 Tblsp currents (optional)

dash nutmeg

1/4 cups sugar or honey

Spread bread with butter.  Cut into small cubes.  Add remaining ingredients and mix well.  Pour into greased or buttered baking dish.  Set in a pan of water.  Bake at 350 degrees for 45 minutes. Note: You can add some allspice, if you wish.