Bread Pudding

Recipe provided by Esther Freedland of the Amity Chapter.


1 loaf of stale White Bread soaked in water until well moistened or soggy
6 Eggs
1 cup Raisins (white)
cups Sugar
1 cup of Walnuts (chopped)
½ tsp. Cinnamon


Squeeze water from the Bread and put it in a bowl with the Eggs and all the other ingredients. Mix well.

Pour into a well greased 9 inch round baking pan.

Bake for 25-30 minutes at 450 °

If a smooth consistency is desired, put the bread through a meat grinder after squeezing the water from it.


Prep Time: About 40 minutes


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960