This vintage bread pudding reminds me of the moments when I had to help in the kitchen, watching over the puddings being steamed; while my brother was being reprimanded for being so loud. It’s amazing, the things that come back to you just by searching for recipes!
Our friends from Recipe Lion have this to say about the recipe:
“A timeless recipe, Vintage Bread Pudding has been a favorite of families for generations. Sweet enough to satisfy and the perfect ending to any dinner, eat serving after serving. See why it is considered to be an American classic and an important part of comfort food. Casserole recipes are even great for dessert.”
I agree with you, dear friends. This one is a winner recipe that will transcend all generations!
Ingredients
1/2 loaf Sara Lee French bread, cubed
9 Eggland’s eggs
2 cup Borden whole milk
1 cup Borden heavy whipping cream
2 teaspoons vanilla
1/2 cup honey
1 cup Domino sugar
1 teaspoon Morton salt
2 teaspoons McCormick cinnamon
1/2 stick Land O Lakes butter, melted
Instructions
In a medium bowl, combine all ingredients except French bread.
Mix until well incorporated.
Put cubed french bread in prepared 9″ x 13″ baking pan.
Cover with egg mixture.
Drizzle the top with the melted butter. Cover with foil.
Refrigerate at least 2 hours.
Bake at 350 degrees F. for 1 hour or until toothpick inserted into center comes out clean.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with a hot cup of tea.
Thanks again to Recipe Lion for this amazing recipe.
