Mary and Vincent Price’s Old-Fashioned Bread Pudding

30e91c555f5eb41ba8c5bbd169a7e8eeAfter deciding to do another #TreasuryCookalong post, I got out my old copy of A Treasury of Great Recipes. After flipping through a couple pages I landed on page 412 and saw the Old-Fashioned Bread Pudding. Before my mother-in-law passed away, this was one of her favorite desserts. I had never made it before, so I figured why not?

The Old-Fashioned Bread Pudding is under the Specialties of Our House section in the book. Vincent wrote, “In this chapter we’ve tried to bring together some of the special dishes we prepare, some of the things we do to make our meals more fun and interesting (napkins folded in attractive shapes, wines carefully selected- even for informal outdoor dining) so that home can rival the most exciting restaurant in the world.” I tried to find a picture of Mary and Vincent’s absolutely beautiful Moroccan room featured in the book, but alas came up empty. If you want to see it, you can always order yourself a copy!

Old-Fashioned Bread Pudding

You can’t eat fancy food all the time without becoming surfeited. When we return from a trip, having eaten high off the gourmet hog for weeks, our first meal at home usually reflects our craving for simplicity again. Lamb chops, a baked potato, and spinach taste ambrosial after feasting too long on real ambrosia. And this Old-Fashioned Bread Pudding gets us right down to earth after too many high-flying soufflés.

What you’ll need:

dark brown sugar

bread

raisins

butter

milk

eggs

salt

vanilla

Directions

  1. Measure into top of a double saucepan: 1 cup dark brown sugar.
  2. Butter: 3 slices bread, using 2 tablespoons butter for the 3 slices. Dice the bread and sprinkle over the brown sugar in saucepan.
  3. Add: 1 cup raisins.
  4. Beat: 3 eggs, 2 cups milk, 1/8 teaspoon salt, and 1 teaspoon vanilla. Pour over bread. Do not stir. Place over simmering water and cook for 1 hour. The brown sugar will form a sauce.
  5. Serve warm or cold. Turn out onto serving plate to serve.

This one is another simple recipe. You just let it go for a while and go about your business. I added a bit of cinnamon and it tastes great!!

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The cookalong is almost over, but you still have some time to join! The deadline is midnight on November 7.

 
Vincent Price Treasury Cookalong with Silver Screen Suppers
Cooking With Vincent Website – for details of celebratory events in the USA 
Vincent Price Legacy Tour – for details of celebratory events in the UK
Amazon Page for the 50th Edition of A Treasury of Great Recipes
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