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
Print recipe
| 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. | |
