FamilySearch team member Edgar Gomez’s favorite family recipe helped his family through tough times.
When my mother was growing up, bread typically didn’t last more than one day. Bread needed to be fresh to be fully enjoyed. In an attempt to never have bread wasted, my grandmother began looking for ways to use the remaining bread in a way that would still taste delicious. After several tries, my grandmother finally landed on bread pudding.
My grandmother, who was known for being a good cook, passed this recipe on to my mother, who in turn passed this family recipe on to me. I grew up eating bread pudding and learned about my heritage thanks to my mom and grandmother. Bread pudding is still a recipe I share with my own family and use as an opportunity to teach about my own childhood.
Bread Pudding
Ingredients
- One loaf white bread (baguette style recommended)
- 1½–2 cups milk
- 2 eggs
- 1 stick butter
- 1 teaspoon vanilla
- 1 teaspoon canella
- 1 teaspoon baking powder
- ½ cup raisins, or chopped candied citron, and/or shredded coconut
- 1 package Galletas Marias cookies
Directions
- In a large bowl, break 4 or 5 slices of white bread into cubes and add the milk until the bread cubes are covered. In a separate bowl, beat the eggs together and pour them into the bread and milk mixture. Then, melt 1 stick of butter and stir it into the mix. Finally add in vanilla, canella, baking powder, and raisins, chopped candied citron, and/or shredded coconut. Stir gently until evenly distributed.
- Grease a baking tin with butter and cover with a thin layer of crushed Galletas Marias cookies.
- Heat oven to 450ºF and bake for about 20 to 25 minutes until the mix is dry.
Edgar learned a lot about his family through recipes he grew up enjoying. Do you have a favorite recipe with ties to your own homemade heritage?
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