Bread Pudding Elinor Early's Recipe – a delicious recipe with bread, eggs, milk, milk, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 3 qt bowl place sliced or possibly torn slices of French bread about 3/4 full.
2
Pour evaporated lowfat milk over bread to moisten.
3
Into large mixing bowl put rest of ingredients, mixing well to dissolve sugar.
4
Mix should be very sweet because its sweetness will be diluted by the bread.
5
Sugar to taste.
6
Pour the mix over the bread, covering well, but allowing for meringue.
7
If necessary add in more lowfat milk and sugar.
8
Set bowl in a baking pan with about 1/2 water in bottom and bake at 350 degrees till custard sets to desired thickness.
9
We like it juicy.
10
Hint: After about 1/2 hour or possibly so if custard starts to set around sides, with a spoon push bread and custard away and let lowfat milk run to sides.
11
When about done add in sweetened meringue and brown.
12
If you wait too long to put meringue on, the custard may set too much.
13
Do hint frequently.
14
Variations: Raisins or possibly liquid removed fruit cocktail, or possibly canned peach slices liquid removed may be added before baking.
15
Very good.
637
kcal
Calories
27
g
Fat
68
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: French bread (or possibly any other bread), 10 Large eggs (keep aside white of about 4 Large eggs for meringue), 1 quart. lowfat milk, 1 lg. can evaporated lowfat milk, and more.
Yes, Bread Pudding Elinor Early's Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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