Dive into the comforting world of Newfoundland cuisine with this classic Bread Pudding recipe, lovingly adapted from my cherished collection of vintage fundraising cookbooks from the 60s, 70s, and 80s. Bread pudding, a staple of traditional Newfoundland fare, is more than just a dessert it’s a warm embrace in a bowl, bringing together simple ingredients to create a dish that’s both nostalgic and satisfying.
This recipe transforms everyday bread into a deliciously rich pudding, combining eggs, milk, sugar, and a touch of spice. It’s a true testament to Newfoundland’s resourceful cooking traditions, turning leftover bread into a hearty treat. The result is a moist, flavorful pudding that is perfect for cozy family gatherings or as a comforting end to a meal.
What makes this Bread Pudding truly special is its versatility. You can add raisins, nuts, or even a splash of vanilla extract to personalize it to your taste. Serve it warm with a drizzle of cream or a sprinkle of powdered sugar for an extra touch of indulgence. Baking this Pudding is a delightful journey into Newfoundland’s culinary history. Each bite not only delivers the comforting flavors of cinnamon and nutmeg but also connects you to the island’s rich heritage. Whether you’re a seasoned fan of Newfoundland recipes or new to its delights, this Bread Pudding is sure to become a beloved part of your cooking repertoire.
Bread Pudding Recipe:
6 slices stale bread
1 cup flour
1 heaping tsp baking powder
1/2 cup melted butter
Soak bread in cold water, then squeeze out water.
Add rest of ingredients, mix together.
Place in wet pudding bag. Tie tightly.
Boil with vegetables for approximately one hour.
Take pudding out of pot as soon as vegetables are cooked and remove pudding from bag immediately.
