Bread Pudding

Name: Bread Pudding
Ingredients: 2 cups bread crumbs; 2 eggs; 2 cups milk; ¥& teaspoon salt; 3 tablespoons butter; 4 cup sugar; Y teaspoon vanilla

From Quaker recipes, 1954

Makes 4 to 6 servings. Serve hot or cold with plain cream, currant jelly or a hot pudding sauce.

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1682Calories

57 gProtein

279 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1682 kcal

Protein57 g

Carbohydrates279 g

Fiber9.7 g

Sugars138 g

Total Fat70 g

Saturated Fat15 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat6.9 g

Omega-30.1 g

Cholesterol525 mg

Sodium3080 mg

Potassium1306 mg

Calcium1058 mg

Iron12 mg

Magnesium164 mg

Phosphorus1054 mg

Zinc6.5 mg

Copper0.6 mg

Manganese2 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.5 mg

Vitamin K15 mcg

Vitamin B60.7 mg

Vitamin B124.3 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2 mg

Niacin (B3)15 mg

Folate278 mcg

Choline412 mg

Caffeine0 mg

Water528 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 33. The excerpt below is the record exactly as published.

BREAD PUDDING 2 cups bread crumbs 2 eggs 2 cups milk ¥& teaspoon salt 3 tablespoons butter Y teaspoon vanilla 4 cup sugar

Cook this with the app: pantry check, scaling, and the assistant.