|Preheat the oven to 350
degrees and grease a 1-1/2 quart casserole dish or baking dish.
(That's easy to do today. I remember
my mom in a dress and heels, trying to light the oven with a match,
on her hand and knees with the oven door open, (we had a gas pilot
on our old stove).
Break stale bread and cakes into bite size pieces. On the
stove over medium heat scold the milk and then add butter. Take off the
heat and add eggs, sugar, vanilla, salt, cinnamon and raisins. Pour over bread pieces and
stir, place in the baking dish.
baking dish in a pan of water about an inch deep. (This is so it doesn't
burn and it will make it a nice custard.) After
about 40-45 minutes test the custard to see if it is finished by inserting
a cool silver knife into the custard, about an inch from the edge of the
baking dish. If the knife comes out clean, it is ready. Place on counter to cool. It
can be served warm or cold. (We had it warm and sometimes my dad would put
a little milk on his portion.) mmm..., And I can still picture her
smiling with pride when she made us happy with a homemade dessert.
If you are looking for a
chocolate bread pudding recipe, use this same recipe, omit the spices, and
replace the raisins with semi-sweet chocolate pieces.
(Mom sent me this along with the recipe.)
I can see it in my
mind's eye as a little girl, at the time I helped grand mom. I
believe the stove was white 1937 GE gas stove model. I lived in the
city (Philadelphia) in row house at 1915 Oakdale street., I
also lived at 1942 Oakdale street when I was about 4, I only
remember we lived near the corner and the candy/ice cream store was
on the corner, so that is where I was allowed to buy penny candy,
(when I had a penny to spend). In that house I remember grand mom
having "blackout" curtains for when the air raid siren went off, we
had to close the curtains, They were dark green. That is also were
my brother Roy stabbed me in the head with a pencil.
I still have the mark on my head to prove it!