Caramel Bread Pudding

Name: Caramel Bread Pudding
Ingredients: 1 qt. milk; 1/4 cup sugar; 2 cups stale bread crumbs; 2 eggs slightly beaten; 1/4 teaspoon salt; 1 teaspoon vanilla

From The Carbon County cook book, 1926

Presented as published in 1926. 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

1788Calories

73 gProtein

252 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1788 kcal

Protein73 g

Carbohydrates252 g

Fiber9.7 g

Sugars111 g

Total Fat52 g

Saturated Fat24 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.4 g

Omega-30.2 g

Cholesterol489 mg

Sodium2678 mg

Potassium2031 mg

Calcium1652 mg

Iron12 mg

Magnesium222 mg

Phosphorus1539 mg

Zinc8.5 mg

Copper0.6 mg

Manganese2 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A472 mcg

Vitamin E1.7 mg

Vitamin K15 mcg

Vitamin B61 mg

Vitamin B126.9 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)15 mg

Folate278 mcg

Choline499 mg

Caffeine0 mg

Water951 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 24. The excerpt below is the record exactly as published.

Caramel Bread Pudding. Scald 1 qt. milk, add 14 cup sugar as has been caramelized. When caramel is dissolved pour the milk over 2 cups stale bread crumbs. Add 2 eggs slightly beaten, 1, cup sugar, 14 teaspoon salt and 1 teaspoon vanilla

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