Friday, October 19, 2018

Vintage Recipe: Bread Pudding

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

This recipe for Bread Pudding was handwritten in ink on an index card that had been darkened with time. It was found in a small red metal recipe file box worn with age. The original recipe card is dated “7-28-39”. I believe the “stale bread crumbs” called for in the recipe refers to “cubes” rather than “crumbs”. There are no details in the recipe as to how long to bake and at what temperature.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
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Bread Pudding

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  • 2 c. Bread Crumbs, stale
  • 1 Quart Milk, scalded
  • 1/3 c. Granulated Sugar
  • 1/4 c. Butter, melted
  • 1 Egg, slightly beaten
  • 1/2 tsp. Salt


Soak crumbs in milk. Add sugar, butter and egg. Add salt and flavoring. Bake.


I believe the "bread crumbs" refers to "cubes" instead of "crumbs". 

Original recipe dated 7-28-39. There are no details in the original recipe as to how long to bake or at what temperature.
Created using The Recipes Generator

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