Old fashioned bread pudding with vanilla sauce is an easy and simple homestead recipe to use up eggs, milk and stale bread. Comfort food at its best – breakfast, dessert, or snack!
Bread pudding … I’ve noticed that people either love it or they hate it. It’s just one of those things.
Perhaps, though, you’re in that small chunk of the population who has never had it before. Oh, you don’t know what you’re missing.
Now before we delve into how to make bread pudding, let’s talk about why.
Why should you make this delicious, easy, frugal, old fashioned bread pudding recipe …
This is one of those farmhouse recipes, old-fashioned, simple, homey and oh-so-delicious, that a frugal housewife of long ago made quite often.
There are fancy recipes that have ingredients like whipping cream, expensive gourmet bread … this isn’t that kind of recipe.
There are three main ingredients – Eggs, Milk, and Bread.
Stale bread, to be specific, is the most important ingredient.
If you buy all of your milk and eggs from the grocery, and especially if you buy those fluffy mass-produced loaves of what my dad always called “baker’s fog”, then you might not consider any of those three frugal.
On the farm, though, and on the homestead, it’s something else entirely.
In the spring, when the hens are producing at full volume, it can seem like you’ll never use them all.
At the same time, your goats or cows are in full production, and there’s so much milk, you’re considering bathing in it.
And as for bread, homemade bread goes stale within a day, unlike modern commercial bread. So anything that’s not eaten in the first day must be made into something else.
Time to Make Old Fashioned Bread Pudding
Do NOT overthink this recipe. I used a full loaf of homemade bread that had been allowed to get a bit stale. If you have a bit more or a bit less bread, relax. It’ll work out.
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To make this, you’re going to need about 4 cups bread chunks. You could slice them all up neat and pretty, or you can rip them up into uneven chunks.
Do you have raisin bread? A rich Easter brioche that needs to get used up? It’s all good. The better the bread, the better the bread pudding. The loaf that didn’t rise and resembles a brick – don’t use that because you won’t have delicious old fashioned bread pudding. You’ll have something inedible.
Ripping is really fun when you have a toddler to help you.
I will tell you from experience – do not use that loaf of bread that didn’t rise, or the one where you added salt instead of sugar, or that weird sourdough experiment that tasted like someone’s dirty socks.
The bread makes the pudding – use a loaf of bread that would have been good if someone had remembered to wrap it up properly and put it away.
The milk mixture that goes over the bread is simple – 2 cups milk, 2 cups sugar, and 5 eggs. Add a splash or two of homemade vanilla extract.
You can add cinnamon in here, too, if you like. Too much cinnamon is a good thing.
Magical things happen when you pour this mixture over bread …
Pour it over the bread (or the bread cubes and raisins, if you’ve added them) in a large bowl, toss to coat, and then let it set for a few minutes to soak up the milk and egg mixture.
If you have a deep, round baking dish, you’ll get a small amount of crusty outside, which kids seem to love, and a lot of gooey insides, which grownups in our house prefer. But if you use a low, wide baking dish, you’ll get the opposite. You can sprinkle it with cinnamon, you know. (Or add some to the milk mixture – it’s flexible.)
And you can add chocolate chips … or raisins.
Next time I make this, I think I’ll add some diced apples. And I might try making it with oat milk so that my youngest son can have some. Dairy allergies are no fun.
Bake at 350F for about 30 to 45 minutes, or until crusty on top and cooked inside.
It is! This is old fashioned comfort food – eat it for breakfast (same ingredients as French toast, after all!) or dessert, or have a bowl before bed so that you don’t get midnight munchies. Here in Nova Scotia, we call that “bed lunch”.
But we can make it better!
While it’s cooking, mix 1 cup sugar, 1 Tablespoon molasses, 1/2 tablespoon vanilla, 1 egg and 1/4 cup butter in a small pot. (You can use 1 cup brown sugar instead of the white sugar and molasses, if that’s what you have.)
Cook and stir together on medium heat until butter melts. Pour this vanilla sauce over the pudding when serving it.
A few notes here.
Use whatever milk you normally use. I’ve used goat and cow. I can see no reason why soy “milk” or any of the other alternatives wouldn’t work. There might be some differences in taste, but if you already drink non-dairy alternatives, you’re used to those.
We’ve recently discovered – and absolutely love – Veggiemo. It’s an alternative milk made from beans! Next time I make this, I’m using that, and I’m sure it’ll be delicious.
Again, what size eggs? If you’re a normal person, you have standard large eggs in your fridge and that works just fine. If you’re a farmer or homesteader, you have oddly sized farm fresh eggs, and that works just fine, too.
Basically, it comes down to this – it’s bread pudding. Don’t stress out about exact amounts.
It’s a peasant dish designed to use up ingredients that the farmwife had in great quantities – stale bread, eggs, and milk.
All of the other is just prettying it up.Print
Old fashioned bread pudding is an easy and simple homestead recipe to use up eggs, milk and stale bread. Comfort food at its best, using real food leftovers – breakfast, dessert, or snack!
- Mix the sugar, eggs, vanilla and milk.
- Pour over the bread in a large bowl and toss to coat.
- Let it set for a few minutes, toss it again, and then press it into a greased casserole dish.
- Bake at 350F for about 30 minutes, or until crusty on top and cooked inside.
- While it’s cooking, mix sugar, molasses, vanilla, egg and butter in a small pot.
- Cook and stir together until butter melts. Pour over the pudding when serving it.
Keywords: breakfast, dessert, snack, leftovers, bread pudding