This week’s recipe is very special to me. My grandma was known for her bread pudding and this is the recipe that she had used for years up until her death 2 years ago. Since then I have made this recipe countless times for potlucks and church camps.
Below you will find the original recipe. Though, as I was preparing recently for a church potluck I decided to make this recipe with a twist. In the Spirit of the season, I thought it would be good to make it a Pumpkin Bread Pudding. Look below the original recipe for the pumpkin alternative.
Pioneer Butterscotch Bread Pudding
Ingredients:
6 Cups Bread Cubes
6 Cups Milk
½ Cup 1 Tablespoon Butter
1 ½ Cups Brown Sugar
6 Eggs
Salt, dash
1 ½ Teaspoons Vanilla
¾ Teaspoon Baking Soda
Whipped Topping
Directions:
Preheat the oven to 360-degrees.
Use day-old bread, crusts and all, cutting it in ¼ to ½-inch cubes.
Place these in a buttered 3-qt. baking dish.
Melt the brown sugar with the butter in 3-qt. pot.
Slowly add baking soda and the milk.
Heat to blend.
Beat the eggs slightly in a bowl, add the salt and the vanilla.
Pour egg mixture into the warm milk.
Pour over bread cubes.
Set the baking dish in a pan containing warm water up to the level of the pudding and bake for about 1 hour or until a knife comes out clean when inserted in center of pudding.
Serve with whipped topping.
Makes 12 to 18 Servings.
To make the Pumpkin Bread Pudding:
Add 1 Can of Pumpkin, 1 Teaspoon Ground Cinnamon, ½ Teaspoon Ground Ginger, and ½ Teaspoon Ground Nutmeg after before adding the egg mixture.
