Were you curious about those old-fashioned recipes mentioned in Cynthia's review of Dinners on a Dime yesterday? Well, we can't be sure, but we're betting this one will bring back sweet memories for everyone!
Sent to us by Darwin McCurry of Pueblo, Colorado, the recipe was originally named for his mother, who made this delicious (and economical!) treat every week during the Depression. Darwin says he still makes it about once a month...his kids and grandkids make it too!
Four generations can't be wrong...this one's a keeper.
Kathryn's Bread Pudding
3 T. butter, softened
and divided
2 c. brown sugar, packed
and divided
6 slices white bread, cubed
6 eggs, beaten
12-oz. can evaporated milk
1/3 c. water
1 t. vanilla extract
1/8 t. salt
Spread one tablespoon butter in a 1-1/2 quart casserole dish. Dot remaining butter in bottom of dish. Sprinkle 1-1/2 cups brown sugar into dish; top with bread cubes. Stir together remaining brown sugar, eggs, evaporated milk, water, vanilla and salt. Pour over bread; do not stir. Place casserole dish in a larger baking pan; pour one inch of water around casserole dish. Bake at 325 degrees for 45 to 50 minutes, until a knife inserted one inch from edge comes out clean. Serve warm or cold. Serves 6 to 8.
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