Bread pudding, just like mama used to make

April 6, 2011 

I have fond memories of my mama's bread pudding. I'd often call to tell her when I'd be coming home. She knew I loved bread pudding, and she'd time the dessert's finish with my arrival. I'd walk into the kitchen and the aroma of bread pudding would greet me. I'd enjoy a nice, warm piece. I still like it the same way.

Mama made her bread pudding using leftover biscuits. Her biscuits were some of the world's best, and her bread pudding won the blue ribbon in my heart. Mama cooked a pan of biscuits daily in her kitchen. Even after Daddy purchased a toaster, she continued to bake biscuits every day.

I still love bread pudding, but I rarely have leftover biscuits to make it like Mama. I usually finish off my biscuits with fig preserves and pear honey.

Bring bread pudding into your home. Your children or grandchildren might take a liking to it -- and its amazing aromas -- too.

Bread Pudding Supreme

8 slices bread

1 cup sugar

3 eggs

2 cups milk

1/3 cup butter

1/2 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup raisins

1/4 cup coconut, grated

1/2 cup rum

1 tablespoon vanilla

Heat oven to 350 degrees.

Beat the eggs and sugar until creamy. Slowly add the milk, rum and vanilla slowly. Mix until well blended. Break bread into small pieces in ovenproof dish. Top bread with coconut, raisins, cinnamon and nutmeg. Melt butter and pour over mixture, then add the egg mixture. Bake for 45 minutes to 1 hour or until custard is set and top is browned.

Fruited Bread Pudding

2 cups stale bread crumbs (not dry)

3 1/2 cups scalded milk

2 eggs

1/3 teaspoon salt

1 teaspoon flavoring of your choice

3/4 cup granulated sugar

1/2 cup raisins, chopped

Whipped cream

Combine the bread crumbs and milk. Soak 30 minutes.

Heat oven to 350 degrees.

Beat together the eggs, salt, flavoring and sugar. Add the pudding mixture to the raisins. Transfer to a greased dish and bake until firm for about 1 hour. Serve with whipped cream.

Pina Colada Bread Pudding with Rum Sauce

1 (10 ounce) loaf stale French bread, crumbled (8 cups)

2 cups half and half

1 cup pina colada mix

1 cup heavy cream

1 3/4 cups sugar

1 stick butter, melted

4 eggs

2 teaspoons almond extract

1 cup shredded coconut

Combine all ingredients. Mixture should be very moist but not soupy. Pour into a buttered 9-by-12-inch pan or large baking dish. Place into cold oven. Heat oven to 350 degrees and bake for approximately 1 hour and 15 minutes or until top is golden brown. Serve warm with Rum Sauce.

Rum Sauce

1 stick butter

1 1/2 cups powdered sugar

2 egg yolks

1/2 cup rum

Melt butter and sprinkle sugar over butter. Drop in egg yolks and whisk all together over medium heat until blended. Pour in rum gradually to your taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. E-mail her at

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