Rosie’s Recipe — Refrigerated Bread Pudding

I hate sounding like a food snob, but there are a few foods out there that I honestly try to avoid whenever possible. One is prepackaged white bread. I never buy it. No, I’m not into gluten free. The reason I don’t buy white bread is because the experts all say it has little, if any, nutritional value, and I much prefer the taste of whole wheat or multi-grain breads. So imagine my surprise when I came upon a half consumed loaf of generic white bread stashed in the back of my freezer. It had been left by out of town friends who had visited a few months before. They didn’t like wheat bread and wanted to have some white bread on hand.

At the time this happened I was testing recipes for Rosie’s Riveting Recipes, so I defrosted it and used in some of the recipes. Four slices went into this classic that your grandmothers may have made, and it was delicious. One nice thing about many of these historic dessert recipes is that they’re sweet, but not too sugar-laden.





  • 1 envelope plain gelatin
  • 2 cups milk
  • ½ cup light or dark corn syrup or 1/3 cup sugar
  • ¼ teaspoon salt
  • 4 slices white bread (2 ½ cups cubed)
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla
  • nutmeg, if desired

Soften gelatin in ¼ cup cold milk. Scald remaining milk with corn syrup (or sugar) and salt in double boiler. Add gelatin and stir until dissolved. Remove crusts and cut slices of bread into cubes. Pour hot milk slowly over beaten eggs, stirring constantly. Return to double boiler. Add bread cubes and cook until custard consistency, stirring constantly. Remove from heat. Add vanilla and beat with rotary beater until frothy. Turn into one large (or individual molds) that have been rinsed in cold water first. Chill. When firm, un-mold and serve with cream or any sauce. Sprinkle with nutmeg.

Modern adaptation: Be careful not boil the milk. The beaten eggs can be slowly added to the milk mixture in the double boiler, stirring constantly as directed in the original recipe, until they are well blended. To give the pudding a bolder flavor add ¼ teaspoon ginger, ¼ teaspoon cinnamon, and ¼ nutmeg with the vanilla. The pudding can also be poured into ramekins and served with whipped cream, cinnamon, or nutmeg on top, as suggested in the original recipe.