Recipe: Aunt Sadie's Bread Pudding

Sadie is one of my Mom’s best friends and she is a wonderful cook and baker. We were always close and my brother and I always called her Aunt. This is my Aunt Sadie’s bread pudding recipe.

The recipe calls for a jar of Bing cherries … I had a very hard time finding that… I did finally find cherries in the can (not pie filling…canned cherries in the fruit aisle of the supermarket). Even though they may be hard to find in your area… it is well worth the hunt… they add a very nice unique flavor to it.

I’ve noted that you sprinkle the top with Cinnamon-Sugar… I happened to use McCormick’s… it was convenient… you can make your own mix of sugar and cinnamon.

It’s a plain custard style bread pudding… perfect after a big meal… we always have room for Aunt Sadie’s Bread Pudding. We absolutely love it.


Bread Pudding Recipe

All you need:

10 slices white bread
Butter, softened
4 eggs, beaten
5 cups milk
¾ cup sugar
½ teaspoon salt
1 tsp vanilla
1 jar drained Bing cherries

All you need to do:

Preheat oven at 375 degrees.

Butter the 10 slices of bread on one side only.

Make two stacks of 5 slices of bread each.

Cut the bread stacks into ½ wide strips.

In a medium bowl beat together the eggs, milk, sugar, salt and vanilla.

You will need a baking dish of any shape slightly smaller than a 9 x 13 (you may have a pretty baking dish you may want to use… which is fine… it just needs to be able to fit into a water bath in the oven)… a 9 x 9 will work too… I just like the longer dish because it looks so nice.. with a smaller dish the pudding will be thicker so it may take longer to bake… keep an eye on it…

Lay the strips of buttered bread… butter side up in your baking dish… lay it in a pattern to make it pretty… whatever pattern you want and works for your shape dish…

Sprinkle the Bing cherries throughout as you layer the bread strips.

Pour the egg mixture over the bread.

Sprinkle the top with Cinnamon-Sugar.

Bake in a water bath for 45 minutes or until knife inserted comes out clean.

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