Thomas Jefferson’s Favorite Bread Pudding Recipe

This is one of my Dad’s favorite desserts and definitely his favorite Bread Pudding Recipe. I’m giving two recipes, the original (with updated instructions) and a lighter smaller batch version.

Enjoy!

Thomas Jefferson’s Favorite Bread Pudding

By author Dish Ditty Recipes

Ingredients

  • 1 1/2lb Stale Bread
  • 4 Scalded Milk
  • 1/2lb Butter
  • 1/2 pint Brandy
  • 8 Eggs
  • 3 cups Sugar
  • 3/4 tablespoons Nutmeg (ground)
  • 2 tablespoons Vanilla Extract
  • 1/2-1 cup Dried Fruit (Cherries, raisins, etc. -- optional)

Note

This recipe is all over the internet so I don't really know where to give credit. But my father has been making this for many years. I think it's just a pre-internet viral recipe.

Oops, I doubled the Brandy. Tasted amazing. You might want to try if you don't mind the extra alcohol. I also used 5 ounces of dried cherries.

Original instructions: Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Scald the milk on the stove using medium heat. While you are scalding the milk, you can be cutting up the bread.
Step 3
Beat the eggs with a whisk until light and frothy. Add brandy and vanilla and mix well.
Step 4
Slowly pour the hot milk in while whisking the eggs to keep from getting cooked scrambled eggs.
Step 5
In a separate bowl, measure out the sugar and mix in the nutmeg with the sugar. Add the sugar mixture to the eggs and mix well.
Step 6
Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much.
Step 7
Bake until an inserted skewer or knife comes out clean, about 40 minutes.

Thomas Jefferson’s Favorite Bread Pudding (Lighter Version)

By author Dish Ditty Recipes

Ingredients

  • 1/2lb Stale bread (cubed, without crusts)
  • 1 1/3 cup Milk (scalded)
  • 1 1/3oz Butter
  • 1/3 cup Brandy, Rum or Whiskey
  • 1/3 cup Egg Beaters Egg Substitute
  • 2 Mediume Eggs
  • 1/3 cup Splenda Granular
  • 3 tablespoons Sugar
  • 1/4 teaspoon Vanilla Extract
  • 1/4 cup Raisins (optional)

Note

Adjusted by my Dad and sister Suz to lighten up the original recipe and make the size a more realistic sized dessert for a smaller group.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn't break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.

Thomas Jefferson's Favorite Bread Pudding by Dish Ditty Recipes

Thomas Jefferson’s Favorite Bread Pudding

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