So You Don't Like Bread Pudding

EDITH S. COOMBS October 15 1941

So You Don't Like Bread Pudding

EDITH S. COOMBS October 15 1941

So You Don't Like Bread Pudding


Chatelaine Institute

WELL, I’VE known people who didn’t like bread pudding. But here are some recipes which will make you change your mind—recipes using bread but with such really good and “different” flavors. Even those who have never been keen for puddings of this kind will forget the mediocrities of the past and ask for a second helping.

To the housekeeper and the budget keeper here’s a find—tasty, attractive desserts, wholesome, reasonable and easy to take. They’ll prove to be the answer to your prayer for end-ofthe-meal dishes with novelty and lip-smacking flavor to their credit.

Bread Pudding With Marmalade

A Cupful of marmalade A Cupful of seeded raisins Bread Butter

Grated rind of one lemon

1 Egg

1 Teaspoonful of sugar 1 Pint of milk

Grease a pudding dish and cover the bottom of the dish with marma-

lade, then sprinkle on top a layer of seeded raisins which have been soaked in cold water for a short time. Fill with alternate layers of buttered bread, marmalade, and raisins. Finish with a layer of buttered bread and sprinkle with the lemon rind.

Beat the egg, add the sugar and beat again. Blend the milk with the egg and sugar, pour over the pudding and let stand for an hour. Be sure to have enough milk to moisten the bread thoroughly. Bake in a slow to moderate oven—325 to 350 deg. Fahr. Five to six servings.

Mocha Banana Pudding

1 Cupful of buttered-bread cubes

3 Bananas, diced 1 Egg, slightly beaten A Teaspoonful of salt % Cupful of brown sugar 1 Cupful of strong coffee 1 Cupful of cream, or rich evaporated milk

Arrange the bread cubes in greased baking dish, in alternate layers with

bananas. Add salt and sugar to egg; stir in coffee and cream or milk. Pour over bread and bananas. Let stand twenty minutes, then place in pan of hot water and bake in a slow oven — 325 deg. Fahr.—until set so that a knife inserted in centre comes out clean (about fifty minutes). Serve hot or cold. Bananas may be omitted or replaced by A cupful of chopped nut meats. Five to six servings.

Cherry Bread Pudding

4 Cupfuls of milk 2 Cupfuls of dry bread crumbs 2 Eggs

1 Cupful of sugar Cupful of melted butter }/2 Teaspoonful of salt 1 Can of sour cherries (No. 2) drained

Heat the milk to scalding point in a double boiler, add the bread crumbs and set aside to cool. Beat the eggs, add the sugar, salt and melted butter, and combine with the milk and bread mixture. Add the

cherries, turn into a buttered baking dish and bake in a fairly slow oven —300 to 325 deg. Fahr.—for one hour, or until firm and nicely browned. Serve hot with whipped cream or a sauce made from the cherry juice. Eight to ten servings.

Cinnamon Toast Pudding

4 Slices of cinnamon toast 2]^ Cupfuls of apple sauce

2 Egg whites

3 Tablespoonfuls of sugar

1 Teaspoonful of lemon juice

A¿ Teaspoonful of grated

lemon rind

Line the bottom of a shallow baking dish with the cinnamon toast cut in any desired shape. Fill the dish with the slightly-sweetened apple sauce. Beat the egg whites until stiff, then add the sugar and beat again. Add the lemon juice and rind. Pile the beaten egg whites in little peaks over the apple sauce, and bake in a slow oven300 deg. Fahr.--for fifteen or twenty minutes. Serve at once. Six servings.

Glorified Bread Custard

Buttered bread slices

Y¿ Cupful of coconut

15 Marshmallows

3 Tablespoonfuls of sugar

1 Pint of milk

A Teaspoonful of salt

y2 Teaspoonful of flavoring

Butter a rounded bowl and fine it carefully with slices of buttered bread from which the crusts have been

removed. Place one half of the coconut on top of the bread. Cover with the marshmallows cut in halves and sprinkle with the rest of the coconut. Beat the egg slightly add the sugar, salt and scalded milk. Mix, add the flavoring and pour over the mixture in the baking dish. Set in a pan of warm water and bake in an oven at 325 deg. Fahr, until the custard is set. Serve cold. Six servings.

Coconut Bread Pudding With Jam and Meringue

1 Cupful of stale bread crumbs

y Cupful of shredded coconut

3 Cupfuls of scalded milk

3 Egg yolks

14 Cupful of granulated sugar Plum, strawberry or apricot jam

1} 2 Tablespoonfuls of sugar (for meringue)

Soak the bread crumbs and the coconut in the scalded milk until soft. Add the slightly-beaten egg yolks which have been mixed with the sugar and combine thoroughly. Turn into a casserole, set in a pan of hot water and bake for about one hour in a moderate oven—350 deg. Fahr. Cool and spread with a thick layer of jam. Top with the stiffly beaten egg whites to which the sugar has been added, sprinkle with shredded coconut, if desired, and return to the oven until delicately browned. Serve hot or cold, with or without cream. Six to eight servings.

Orange Crumb Pudding

4 Cupfuls of soft bread

crumbs or tiny cubes 3 Tablespoonfuls of melted butter

1 >2 Cupfuls of buttermilk % Teaspoonful of salt >2 Cupful of sugar x/> Cupful of orange juice 1 Tablespoonful of lemon juice

3 Tablespoonfuls of grated orange rind

y. Teaspoonful of true vanilla

1 Egg

Measure the soft bread crumbs into a bowl, pour over them the melted butter and the buttermilk. Allow to stand for ten minutes. Stir in the salt, sugar, orange and lemon juice, orange rind and vanilla. Lastly, add the thoroughly beaten egg, combine well and turn into a buttered baking dish. Bake in a moderate oven—350 deg. Fahr.—until set (forty-five to fifty-five minutes). Serve hot, with cream or ice cream. Six servings.

Jiffy Chocolate Bread Pudding

2 Squares of unsweetened


l y Cupfuls (1 can) sweetened condensed milk

1 Cupful of water

2 Cupfuls of bread cut in

small cubes }4 Teaspoonful of salt y> Teaspoonful of vanilla

Melt the chocolate in the top of a double boiler. Add sweetened condensed milk and stir over boiling

water for five minutes until the mixture thickens. Add water and beat with a rotary egg beater until smooth and creamy. Fold in bread cut in small cubes, salt, and vanilla. Serve hot or cold with cream. Six servings. A sweet dessert—but very good.

Pineapple Bread Pudding

Y> Cupful pineapple syrup y Cupful of sugar

1 Tablespoonful of lemon


6 Slices of pineapple, diced 1 y¿ Cupfuls bread cubes

2 Egg yolks

y Cupful of coconut y Teaspoonful of salt

1 Teaspoonful grated lemon


2 Egg whites

3 Tablespoonfuls powdered


Boil pineapple syrup and sugar for three minutes. Add lemon juice and diced pineapple. Cool and pour over bread cubes. Beat egg yolks, add milk, salt, lemon rind and coconut. Pour over first mixture. Place in buttered baking dish and oven poach at 350 deg. Fahr, until firm (about fifty minutes). Beat egg whites until stiff, add sugar. Place on pudding and brown in oven at 325 deg. Fahr. Six servings.

Butterscotch Pinwheels

1 Loaf of fresh white bread y Cupful of softened butter y to 1 Cupful of brown sugar

y2 Cupful of chopped walnuts Stewed or canned fruit Cream, plain or whipped

Cut the top crust from the loaf, then cut in thin lengthwise slices. Trim off the crusts, spread with the butter and sugar which have been creamed together and sprinkle with chopped nuts—these may be omitted if desired. Roll up like a jelly roll, adding slices until the roll is the size desired, about three inches for dessert pinwheels. Wrap the roll in a damp towel and chill thoroughly. When ready to use cut in inch-thick slices, secure with a toothpick and toast or bake in a hot oven until nicely browned. Cover with canned or stewed fruit and top with whipped cream, or serve with plain cream.

Fruit and Bread Mold

Canned cherries Buttered bread slices Fruit sauce or plain or whipped cream

Butter a rounded bowl and line it carefully with slices of buttered bread from which the crusts have been removed. Cut the slices to fit in neatly and cover the bottom and sides of the bowl completely. Place one half of the prepared fruit in the bowl, cover with another layer of buttered bread slices, cut to fit and add the remainder of the fruit. Cover with a final layer of bread, place a plate on the top and weigh it down, then chill in the refrigerator overnight. Serve unmolded with sauce or cream. Six servings.