No one in my house ever wanted to eat the “heel” or what we called that end piece in the loaf of bread. But I have already told this story and you can read about it here: https://kathywicker.com/bread-pudding/. The recipe associated with this link is a Pumpkin Bread Pudding with a White Chocolate Topping. It is rich and so good.

Momma’s Bread Pudding: I will refer to as a Depression-Era recipe. The basic ingredients are stale bread, sugar, eggs, and milk. When Momma prepared this for us as kids, it was usually plain. Occasionally she would dress it up and add either raisins or chopped pecans. One time I remember she added a diced apple, probably because it was going bad. Momma never added a sauce to the top although it adds another layer of deliciousness..and sugar.

This is also a good recipe for kids to begin on a baking journey. There are only a few basic ingredients.ob Only a bowl and spoon are necessary. The kids can determine if they want additional ingredients such as a few nuts or fruit. There is also a great life lesson in that a silk purse can be made out of a sow’s ear. Keep a ziplock in the freezer. Toss in those heels and pieces of rolls that are too hard to eat. When you get about 3 cups of torn bread pieces, you can make this dish!.

Yield: 9 servings

MOMMA'S BREAD PUDDING

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Sweet Depression-era style Bread pudding

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 7-8 slices stale bread or stale rolls
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 2 eggs
• 3 cups whole milk or evaporated milk
• 3 tablespoons butter

Instructions

Preheat oven to 400 degrees.

Prepare an 8x8 baking dish by spraying with nonstick spray. You could also use shortening or butter to grease the pan well.

Tear bread into small pieces or dice with a knife in cubes. Pour into a baking dish.

Beat eggs with a fork and set aside.

In a medium-sized bowl, add cinnamon and sugar.

Pour milk and beaten eggs into the mixture. With a large spoon stir until all contents well combined. Pour over bread pieces and stir to make sure all bread is moistened.

Bake about 40-45 minutes. The top will be lightly browned. Set aside to cool.

Serve either cold or warm.

Notes

Per your choice, you can add 1/2 cup chopped nuts or raisins or diced apples.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 251Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 61mgSodium: 237mgCarbohydrates: 36gFiber: 1gSugar: 23gProtein: 7g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“No one can possibly have lived through the Great Depression without being scarred by it. No amount of experience since the depression can convince someone who has lived through it that the world is safe economically.”

– Isaac Asminov