Bread Pudding
The Tinfully Family
Ingredients
- 8 slices bread
- 4 eggs
- ½ cup sugar
- 2 cups milk
- 1 teaspoon vanilla
- raisins
- ¼ cup butter (margarine)
- 3 cups milk
- 2 eggs
- ¼ teaspoon salt
- ½ raisins or apple
- ¼ cup butter
- Other version
- ¾ cup oleo
- 1⅓ cups sugar
- 4 eggs, well beaten
- 2½ cups soft bread crumbs
- 1 teaspoon nutmeg and cinnamon
- ½ teaspoon clove
- 2 teaspoons baking soda, dissolved in 1/4 cup water
- 1 cup nuts(?)
- 1 teaspoon vanilla
- 1 cup raisins
Method
- Layer raisins and bread, and pour the rest over.
- Bake at 325° for 1 hour, until a knife comes out clean.
Other version
- Cream oleo and sugar.
- Beat in eggs.
- Add bread crumbs, spices, and soda; mix in the rest.
- Steam for 2 hours, or set the pan in a pan of water and bake for 1 hour at 350°.
Or use rice instead of bread. The card has a marginal, hard-to-read note about milk: '(milk in - at?) Other said 2 cups milk,' suggesting some uncertainty or disagreement over how much milk to use. The word 'nuts' is written with a question mark on the card, showing the cook wasn't sure of the reading. Another marginal note says to add apples and bake 40-45 minutes, apparently as a variation on the baking time given in the main steps.
Words as written on the cards, units spelled out, nothing reworded. Read from the card by Tinfully.
The family's recipes, organized and cookable. Photograph the cards, typed or handwritten; Tinfully reads them and the family cooks from them.
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