Another family favorite recipe is the old fashioned bread pudding recipe from our archives that is wonderfully yummy as is or is excellent for a family member on a soft food diet. I’ve included the original recipe along with the modified version, both are delish!
I love bread pudding. Love!
Who needs an entrée when one can just eat bread pudding as the entrée. I admit I have.
This bread pudding recipe comes from one of the renowned “clubs” in our area whose dining room was also renowned. It was always a treat if you were invited to lunch or dinner at “the club.”
Original BOH Bread Pudding Recipe
Ingredients:
Loaf of bread of your choice, French bread or baguette works well
6 eggs
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
4 cups milk
Sprinkle of lemon zest
1 cup of raisins (more if you like raisins)
Directions:
Butter a 9 by 9 inch pan, sprinkle raisins on bottom of pan.
Butter slices of bread, cut slices in half and lay on bottom of the pan.
Whisk together eggs, salt, sugar, vanilla extract, milk and lemon rind.
Pour over bread.
Place pan in a water bath.
Bake at 400 degrees, 20-25 minutes until set. (I found it takes 30 minutes in my oven)
Soft Food Recipe Version Of BOH Bread Pudding Recipe
What is wonderful about bread pudding is its’ ease of preparation and if you are preparing the dish for a person on a soft food diet, the recipe is very adaptive and forgiving. I started adapting the recipe for a soft food diet by only using the bread without its’ crusts. This helps smooth the consistency but still retains the flavor of bread pudding with cinnamon bread.
Ingredients Soft Food version:
Loaf of bread of your choice, French bread works well. Remove crusts.
(Quick version: Use a loaf of cinnamon or cinnamon raisin bread without crusts.)
6 eggs
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
4 cups milk
Sprinkle of lemon zest
Optional: One cups of raisins. Including raisins is your call as to if this would be desirable in the recipe. The recipe can easily be made without raisins or for the quick version use the cinnamon or cinnamon raisin bread mentioned above.
The preparation and cooking instructions remain the same. It may well take longer to bake and set without using the crusts on the bread.
Another option is to use the crusts which will give you a nicely browned top and just scoop out the interior of the pudding leaving the crunchy topping behind. Guaranteed there will be someone in the house who will happily enjoy an extra serving of topping.
I almost made one of these the other night but I was out of bread. Tony does not like the raisins in his, I like it all the way 🙂
I can go anyway w bread pudding! Raisins, no raisins, cinnamon no cinnamon 🙂 – I’m very flexible when it comes to bread pudding ~
We are no longer supposed to eat the bread or the pudding, so I don’t make this or rice pudding anymore, but we sometimes cheat on our diets if someone serves this. Your recipe sounds tasty.
ooh! sorry you have to give up bread pudding!
Oh this sounds yummy!! My grandma used to make a delicious bread pudding.
The Grandma recipes are the best!
Is this something you can make the day ahead or is it best served out of the oven?
I have done both – it can easily be rewarmed and holds up well in the refrigerator for the next day.
Can small bagels be used?
I have not tried this recipe with bagels – but if the bagels were the softer type I believe they would work.
After you spoon out your portions, pour a warmed custard sauce on top. Indescribably good !
Great idea!
I used to make this with really good homemade bread and it was sort of plain but, yum yum! I now make it with two day old large fluffy cinnamon rolls and it is always a hit with guests, family and at the bed and breakfast I run. Fabulous event recipe.
Great idea, I’ve used cin bread but love the idea of cin rolls – will try – thanks!