1939 Peach Bread Pudding
Allene Pike
This is a recipe my mother, Ruby Tanner, made. It was even printed in the Salt Lake Tribune when they had a cooking section, around 1939. Canned milk was a staple in the depression and war time kitchen. Most of the fruit we had was seasonal, so canning was how we had fruit all year long. My daughter, Ruby, suggested I put this in the cookbook. She and my husband enjoy it even today.
Turn on the oven to 350 degrees
Grease a baking dish which holds 6 cups or more
Remove the crusts from 4 slices of day old bread. Spread with butter (2 Tbsp.)
Cut each slice of bread into 9 pieces
Line the bottom of a (lightly sprayed) baking dish and set aside
Mix together to form a custard mixture:
2 large egg yolks beaten slightly
6 Tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
Stir into this
1 cup evaporated milk diluted with
1 cup boiling water
Pour this entire mixture over buttered bread slices in baking dish
**Set into a pan containing 1/2 inch warm water and place in oven. Called a water bath or bein maria
Bake 50 minutes until custard is almost firm
Remove casserole dish from water bath long enough to cover with:
1 cup sliced bottled or canned peaches, well drained
(or fresh peaches, blanched, peeled, sliced and sprinkled with sugar)
(you may need more than 1 cup because you want to cover the top of the custard with peaches)
Having prepared a meringue of the 2 egg whites - beat until dry and fluffy then add:
4 tsp. sugar and continue to beat until meringue stands in peaks
Spread over the peaches to the edge of casserole
Return to water bath and heat in oven for 10 minutes
Allow to cool, but serve while still warm.
** A water bath keeps the custard from curdling. The pan of water must be larger than the casserole dish with appoximately 2 inch sides. It is difficult to carry the casserole in the water bath. Place the water bath in the oven first and then set the casserole dish in it. When removing do the same thing. Take out casserole and let water in the pan cool before removing so you don't get burned with the hot water sloshing out.
This is a recipe my mother, Ruby Tanner, made. It was even printed in the Salt Lake Tribune when they had a cooking section, around 1939. Canned milk was a staple in the depression and war time kitchen. Most of the fruit we had was seasonal, so canning was how we had fruit all year long. My daughter, Ruby, suggested I put this in the cookbook. She and my husband enjoy it even today.
Turn on the oven to 350 degrees
Grease a baking dish which holds 6 cups or more
Remove the crusts from 4 slices of day old bread. Spread with butter (2 Tbsp.)
Cut each slice of bread into 9 pieces
Line the bottom of a (lightly sprayed) baking dish and set aside
Mix together to form a custard mixture:
2 large egg yolks beaten slightly
6 Tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
Stir into this
1 cup evaporated milk diluted with
1 cup boiling water
Pour this entire mixture over buttered bread slices in baking dish
**Set into a pan containing 1/2 inch warm water and place in oven. Called a water bath or bein maria
Bake 50 minutes until custard is almost firm
Remove casserole dish from water bath long enough to cover with:
1 cup sliced bottled or canned peaches, well drained
(or fresh peaches, blanched, peeled, sliced and sprinkled with sugar)
(you may need more than 1 cup because you want to cover the top of the custard with peaches)
Having prepared a meringue of the 2 egg whites - beat until dry and fluffy then add:
4 tsp. sugar and continue to beat until meringue stands in peaks
Spread over the peaches to the edge of casserole
Return to water bath and heat in oven for 10 minutes
Allow to cool, but serve while still warm.
** A water bath keeps the custard from curdling. The pan of water must be larger than the casserole dish with appoximately 2 inch sides. It is difficult to carry the casserole in the water bath. Place the water bath in the oven first and then set the casserole dish in it. When removing do the same thing. Take out casserole and let water in the pan cool before removing so you don't get burned with the hot water sloshing out.
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