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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

My Mother's Old Fashion Bread Pudding 🌄 💤 ⏳
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My Mother's Old Fashion Bread Pudding
My Mother's Old Fashion Bread Pudding
{Serving suggestion only*}
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This heirloom Bread Pudding recipe delivers old-fashioned comfort with a sophisticated twist—a hard sauce featuring brandy and nutmeg. Tender bread croutons soak up a cinnamon-scented custard, creating a homey dessert with balanced sweetness. The elegant presentation of unmolding onto a serving platter elevates this humble dessert to special occasion status. Served warm with a dollop of the decadent hard sauce, this timeless treat connects generations through flavor.
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Ingredients
Pudding:
   1 pint of bread croutons, dry
   1 pint of boiling milk
   a piece of butter the size of an egg (about 4 Tbsp.)
   1 t. of cinnamon
   1/2 c. sugar
   1/4 t. soda (ED: I assume this is baking soda)

(continued in the next column ↗️)

   4 eggs less the 2 egg whites
Hard Sauce:
   1 cup of pulverized sugar
   whites of 2 eggs
   1/2 cupful of butter
   1 tablespoon of brandy and nutmeg extract (or 1 tablespoon of vanilla extract)
Directions
Pudding:
Pour over the bread croutons, 1 pint of boiling milk.
Add to this a piece of butter the size of an egg.
Add 1 t. of cinnamon, 1/2 c. sugar and 1/4 t. soda, dissolved in a little hot water.
Separate whites of 2 eggs and save for hard sauce.
Beat up 4 eggs less the 2 egg whites, very light and add last.
Turn all into a well buttered pudding dish. The size should be about 10 inches in diameter and 3 to 4 inches deep.
Sprinkle lightly on top with sugar and cinnamon.
Bake at 350° for 3/4 of an hour.
Serve pudding warm with hard sauce.

Hard Sauce:
Beat until white and the consistency of thick cream, 1 cupful of pulverized sugar and 1/2 cupful of butter.
Add the whipped whites of 2 eggs and beat carefully until smooth, no grainy texture.
Flavor with 1 tablespoon of brandy and extract of nutmeg. (1 tablespoon of vanilla extract will do.)
Smooth into shape with a broad knife dipped in cold water.
Stamp with a wooden mold and place on ice until needed.
Servings\Yield
Serves 8
Nutrition Facts
Nutrition Per Serving - Calories: 320; Total Fat: 19g (Saturated Fat: 11g); Cholesterol: 140mg; Sodium: 270mg; Total Carbohydrates: 34g (Dietary Fiber: 1g, Sugars: 29g); Protein: 6g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Mrs. Salle Woll Peters 🔑 Keywords: desserts, brandy
🗂️ Categories: 🍨 Desserts, 🌽 Sides
📚 Collections: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
My Mother's Old Fashion Bread Pudding was added on March 01, 2007 and last updated on July 20, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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