Lena's Old Fashion Bread Pudding

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
5.0/5 (1)
Lena's Old Fashion Bread Pudding
This recipe belonged to our friend Lena Bertrand. There was hardly a birthday or holiday that she didn’t make her bread pudding with old bread, eggs, milk, and sweetened condensed milk. Everyone loved it. This is in memory of Lena from her friend and co-worker at Kaplan State Bank, Cynthia Abshire.

Ingredients

8 servings
  • 12 slices old bread
  • 1 cup sugar
  • 1/3 cup butter
  • 2 cups milk
  • 1 large can pet milk (evaporated milk)
  • 4 eggs
  • 1 tsp vanilla flavoring
  • 1 can condensed milk

Step-by-Step Instructions

  1. Preheat oven to 450°F. Butter a 9x13 inch casserole dish.
  2. Break or tear the old bread into pieces and place in a large mixing bowl.
  3. In a separate bowl, beat the eggs and then add the sugar, butter, milk, evaporated milk, and vanilla flavoring. Mix well.
  4. Pour the egg mixture over the bread pieces and mix together thoroughly, making sure all the bread is moistened.
  5. Pour mixture into the buttered casserole dish and bake for 45 minutes until set and golden brown on top.
  6. When the bread pudding comes out of the oven, immediately pour 1 can of sweetened condensed milk evenly over the top. Let it soak in as the pudding cools slightly before serving.

Common Problems and Solutions

Q: Why is my bread pudding too dry?

A: Make sure you're using enough liquid and that all the bread is thoroughly moistened before baking. The bread should be well-soaked. Also, don't skip pouring the condensed milk over the top when it comes out of the oven—this adds crucial moisture.

Q: Can I use fresh bread instead of old bread?

A: Yes, but old or stale bread actually works better because it absorbs the custard mixture more effectively. If using fresh bread, you can dry it out in a low oven (250°F) for 10-15 minutes first.

Q: Why does the recipe call for such a high temperature (450°F)?

A: The high heat creates a beautiful golden crust on top while keeping the inside custardy. Just watch it closely during the last 10 minutes to prevent over-browning.

Tips and Techniques

The sweetened condensed milk poured over the hot pudding creates a wonderful glaze as it soaks in. For extra flavor, add a splash of vanilla or liqueur (like blueberry schnapps or amaretto) to the condensed milk before pouring. The pudding is also delicious served warm with whipped cream or vanilla ice cream.

Ingredient Substitutions

  • pet milk (evaporated milk): regular milk or half-and-half
  • butter: margarine or coconut oil
  • white bread: French bread, brioche, or challah

Equipment Needed

  • 9x13 inch casserole dish
  • Large mixing bowl
  • Whisk or fork for beating eggs

Historical Context

Bread pudding has long been a staple of Louisiana home cooking, born from the frugal tradition of never wasting food. Using up old or stale bread in a rich custard dessert was practical and delicious, and the dish became a beloved classic throughout South Louisiana.