Refrigerator Bread Pudding

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

This classic dessert from the pages of the Rosie’s Riveting Recipes historic cookbook is one that many of your grandmothers may have made. I tried it, and it’s delicious. One thing I really like about many of these historic dessert recipes is that they’re sweet, but not sugar-laden.

Gayle Martin

REFRIGERATOR BREAD PUDDING

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

Soften gelatin in 1/4 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 1/4 teaspoon ginger, 1/4 teaspoon cinnamon, and 1/4 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 historic recipe.

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Our Mother’s Recipes — Yellow Cornbread

© Can Stock Photo / zigzagmtart

There’s nothing quite like the taste of fresh baked cornbread made from scratch. This recipe came from a friend’s mother’s recipe box, and no doubt lots of other mothers and grandmothers used the same, or a similar recipe. It’s the perfect side for homemade soups, such as Rosie’s Split Pea Soup, and Chili con Carne.

Gayle Martin

YELLOW CORNBREAD

  • 1 cup yellow cornmeal
  • 1 cup sifted flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup soft shortening
  • 1 cup milk
  • 1 egg

Sift dry ingredients together into a mixing bowl. Cut in shortening until well blended. Beat milk and egg together in a small mixing bowl and mix with dry ingredients until just blended. Pour into a well-greased 8 x 8 inch baking pan. Bake in a hot (400• F) oven for 25 minutes or until done.

For a sweeter cornbread sift 1/4 cup sugar with the dry ingredients, and cut shortening to 1/4 cup. This batter is also good for baking corn muffins or corn sticks.

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