Dessert has layer of custard


March 07, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Lutie Shade of Timonium was looking for a recipe for bread pudding that has a layer of custard on the bottom, similar to the one her mother used to make. Avis McLeod of Rogers, Ariz., sent in a recipe for Pioneer Bread Pudding that she has been making for her family for many years.

Her recipe comes from the Women's Home Companion Cookbook, first published in 1946. The master recipe is for a very basic bread pudding, but the book offers several variations, including butterscotch, fruit, mocha, chocolate and even marble bread puddings.

I tested the basic recipe using day-old challah bread. The only addition I made was about a teaspoon of cinnamon. The result was a plain yet delicious bread pudding with a layer of custard on the bottom.

It can be served warm or cold, but I think bread pudding tastes best when served warm. Top each serving with a generous dollop of whipped cream or a scoop of vanilla ice cream and you'll have a winner of a dessert.

Pioneer Bread Pudding

Makes 4 to 6 servings

2 cups bread cubes (use day-old bread, crusts and all, cut into 1/4 - to 1/2 -inch cubes)

2 cups milk

3 tablespoons butter

1/4 cup sugar

2 eggs

dash of salt

1/2 teaspoon vanilla

1 teaspoon cinnamon (optional)

Place the bread cubes in a buttered 1-quart baking dish. Scald the milk with the butter and sugar. Beat eggs slightly; add salt, then stir in the warm milk mixture and the vanilla and cinnamon, if using. Pour mixture over the bread cubes.

Set baking dish in a pan containing warm water up to the level of the pudding and bake in a moderate oven (350 degrees) about 1 hour or until a small knife comes out clean when inserted in the center of the pudding.

Per serving (based on 6 servings): 179 calories, 6 grams protein, 9 grams fat, 5 grams saturated fat, 18 grams carbohydrate, trace fiber, 92 milligrams cholesterol, 201 milligrams sodium


Barbara Stowe of Haydenville, Mass., is looking for a recipe for Morning Glory Muffins.

Ella Wicker of Crossville, Tenn., is looking for a recipe for a loaf cake called Spanish Bar. It is a dense, moist, raisin-filled spice cake with a delicious white frosting.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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