Recipe of the Week:

Robin H.’s Bread Pudding

This is a simple, easy to make recipe for a quick dessert or breakfast item. It is my mother’s version of Bread Pudding.

1 large mixing bowl
1 loaf of cheap, sandwich sliced bread (or your leftover breads that haven’t been eaten yet)
1 cup of sugar
2 eggs
1 tsp cinnamon
1 tbs vanilla extract
9×9 ish sized baking dish

Take your bread and tear it into pieces and place into mixing bowl.
Dampen with a splash of water to wet the bread, don’t soak it.
Add in your 2 eggs and vanilla and sugar and stir around to mix the sugar up.
Add enough milk to make it the texture of soupy chowder.
Pour into greased baking dish.
Sprinkle with cinnamon.
Bake uncovered for 30 minutes. Test top with fork. It should be thick and soft and not mushy.
You’re done!

You can add fruit to it or cover it with evaporated milk. Or toss some butter on top while it is still hot. I even make it with less sugar, place it into small dessert dishes, then make a cream to top it out of milk and sweetened condensed milk.
It is inexpensive, easy, quick (3 minutes to make) and feeds quite a few. Growing up poor in the mountains of NC it was nice to have a hot dessert that was good the next morning cold for breakfast.

Useful Recipe and Cooking Links:

The best bread pudding recipe

Puddings From Scratch

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