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Bread Pudding

Tips: - The book suggests serving this with lemon sauce, hard sauce, or evaporated milk. You'll need: 9-inch square or 2-quart baking dish, Small saucepan, Mixing bowl. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 136g (4 ¾ oz) Bread, cubed
  • 68g (½ cup) Raisins, seedless, or the coconut below
  • 68g (2 ½ oz) Coconut, shredded, instead of the raisins
  • 68g (⅓ cup) Sugar
  • 1.3g (½ tsp) Cinnamon
  • 2.6g (½ tsp) Salt
  • 610ml (2 ½ cups) Milk
  • 20g (1 ½ tbsp) Butter, melted
  • 100g (2) Eggs, beaten

Instructions

  1. 1

    Place the bread cubes in the greased baking dish. Sprinkle with the raisins or coconut.

  2. 2

    Mix the sugar, cinnamon, and salt together.

  3. 3

    Heat the milk in the saucepan and add the melted butter.

  4. 4

    Combine the sugar mixture, the warm milk, and the beaten eggs; mix well.

  5. 5

    Pour the mixture over the bread. Let stand about 30 minutes before baking.

  6. 6

    Bake in a moderate oven (325°F) about 1 ¼ hours or until firm.

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Bread Pudding

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 5 pounds Bread, cubed
  • 2 ½ pounds (2½ mess kit cups) Raisins, seedless or
  • 2 ½ pounds (3½ No. 56 dippers) Coconut, shredded
  • 2 ½ pounds (1¼ No. 56 dippers) Sugar, granulated
  • ¾ ounce (3 mess kit spoons) Cinnamon
  • 1 ½ ounces (3 mess kit spoons) Salt
  • 11—14½-ounce cans Milk, evaporated
  • 5 ¼ quarts (5¼ No. 56 dippers) Water (for milk)
  • ¾ pound (½ mess kit cup) Butter, melted
  • 40 eggs (2 No. 56 dippers) Eggs, beaten

Instructions

  1. 1

    Place bread cubes in greased baking pans. Sprinkle with raisins or coconut.

  2. 2

    Mix sugar, cinnamon, and salt together.

  3. 3

    Mix milk and water; heat. Add melted butter.

  4. 4

    Combine sugar mixture, milk, and beaten egg; mix well.

  5. 5

    Pour over bread. Allow to stand hour before baking.

  6. 6

    Bake in moderate oven (325° F.) 1}^ hours or until firm. Note, Serve with lemon sauce or hard sauce (recipes Nos. 540 and 539), or with evaporated milk.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Swapped “Milk, evaporated” for “Milk, whole”.
  • Scaled 9 amounts and rounded each to a kitchen measure, like ½ cup.
  • Fixed 9 fractions the scan of the 1946 page misread.
  • Tidied 4 ingredient names.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

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