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Aunt Jane's 's Bread Pudding

This recipe arrived in the mail 7 October 2016 from my cousin, Jane Jeffress Thomas, whose mother, my Aunt Jane Brown Jeffress used to make. Use leftover bread that is stale & dried that you have kept dried, frozen, or refrigerated to prevent mold. The basic recipe is Ervin's aunt's recipe, Aunt Jane Brown Jeffress. A dessert pudding is milk plus sweetening with a key staple ingredient plus a binder, usually cooked.

  •  milk: 4 cups of hot milk (ratio of 4 cups milk per two cups of fine bread crumbs...about 6 slices of bread).

  • sweeteners:

     sugar: 3/4 cup (about 1/4th to 1/2 cup per two cups of bread crumbs)

     raisins: half cup (as much or as little as you like)
  • staple ingredient: 2 cups dried bread crumbs (leftover dried bread, crumbled fairly fine)
  • binder: 2 eggs (at least two per two cups of bread crumbs)
  • taste enhancers: (1) one teaspoon vanilla & (2) 1/4 teaspoon salt & (3) one tablespoon butter

PROCESS: Pour hot milk on bread crumbs & mix. Beat the eggs with sugar & salt & add to the bread/milk mix. Then add butter & vanilla. Pour into 8 by 11 inch casserole dish. Sprinkle raisons on top and bake at 325 degrees F. for 30-40 minutesix all together and bake in an oven preheated to 350 degrees F. about 20-30 minutes (until it looks done). Serve portions with any sauce recipe you like and/or with whipped cream, Cool Whip, or ice cream on top.

Experimenters: Raisins add taste variety and sweetness, but do so as discrete packets of taste released only as chewed. One can vary this recipe by adding other types of fruit (dried cranberries...even fruit cocktail), nuts, or taste enhancers (such as a liqueur) or texture variants (nuts; maybe even some grape hulls!). A whiskey sauce could be made and poured over it after baked. And, one can make a "richer" desert by adding, say, milk plus cottage cheese (or other soft cheese), or half-and-half instead of milk, or even whipping cream instead of milk. If the pudding gets too dry, serve with cream poured over it or ice cream on it, or Cool Whip or real whipped cream. If you want more "pudding substance" between the rice grains, increase the amount of milk product and egg binder per cup of rice.

(check out puddings @ Wikipedia)

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[posted 7 October 2016]