As I stated when I first shared my Old-Fashioned Bread Pudding recipe over at gfe, for years I made bread pudding without a recipe. Leftover bread, a little milk, a few eggs, some sugar, etc. … there were never any exact measurements. Both my mother and my grandmother made their bread pudding in this manner. And that’s my father’s mother I’m talking about, not my mom’s mom, so I believe it was a common practice at the time to use up whatever leftover bread you had and “guesstimate” the other ingredient amounts. By the way, that’s my paternal grandmother’s “well-loved” bowl shown in the photo. Cracks and all, her simple china still brings me joy whenever I use it.
Not surprisingly, bread pudding made without exact measurement never yields exactly the same results two times in a row. The bread pudding was always very good, but it was just a bit different each time. It was a friend’s recipe with actual measurements that used evaporated milk versus regular milk that turned my gluten-free bread pudding into a predictable and excellent dessert. If you’re like me and avoid dairy now, you can just make this recipe using coconut milk and it will be every bit as good! This Old-Fashioned Bread Pudding recipe even works for the refined sugar free folks because it’s just as wonderful when made with coconut or palm sugar. Start saving your stale bread, folks, or splurge and just go ahead and set aside a loaf for this recipe!