When my dad was growing up, his mom often made bread pudding with leftover breads. My Grandma cut up the breads, mixed the liquids together, and then poured them over the bread. When the bread absorbed the liquids, she baked the pudding in a lasagna pan.
Over the years, my dad revised his mom’s bread pudding recipe. She did not use evaporated milk (I think we picked this up from the army), rum (I could speculate on how this ended up in the recipe), or water in her pudding. My brother and his family love my dad’s bread pudding, so this year he passed the recipe on to my niece, Christina.
Christina, who is 16, is working hard on a culinary education. She made bread pudding with my dad today. She’s now the keeper of this recipe.
Christina's Bread Pudding Recipe
- 4 loaves bread white slices, Italian or French
- 5 cans evaporated milk
- 1 cup water
- 2 tablespoon vanilla
- 1½ cups sugar
- 2 tablespoon cinnamon
- 1 tablespoon nutmeg
- 3 eggs
- 1½ cups raisins
- 1 stick butter
- 1 cup coconut rum
- In a small sauce pan, mix together the milk, water, vanilla, butter, and rum. Heat over medium heat. Bring to a boil then reduce heat to low and simmer until butter is completely melted. Remove from heat and set aside.
- Crumble the bread in a large bowl or pan. Add sugar, cinnamon, and nutmeg. Mix well.
- Heat raisins in one can of evaporated milk until plump, then add to bread mixture.
- Add the milk, water, vanilla, butter, and rum mixture to the bread and mix well. Adjust sugar, spices, or rum as desired. Add the eggs and mix well. Make sure all ingredients are mixed together well. Pour mixture into two 9x13 pans and bake at 350°F for one hour.