Bread Pudding Recipe

What to do with those bread heels? (especially gluten free ones – which are on the edge of edible, if you know what I mean…) Save them until you have enough for bread pudding!

This bread pudding recipe comes from Fannie Farmer’s Boston School of Cooking cookbook.

I did not pre-scald the milk, but did let the bread soak in the milk for 2 hours in the fridge prior to making. Mixed regularly during this time to break up the pieces. Bake at 350° F for 50 minutes. I did add raisins (some of the bread was leftover raisin bread.

Spices: Cinnamon, nutmeg

Results: I prefer this recipe to the last gluten free bread pudding I made from 1887. It was more moist and slightly richer.

Gluten Free Bread Pudding 1924

More Fun Discoveries from Antique Cookbooks

6 thoughts on “Gluten Free Bread Pudding 1924

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