Family Heirloom Bread Pudding

My mom had a voracious sweet tooth. She definitely loved her desserts. She was also known for her bread pudding, tapioca and fresh fruit-filled Swedish pancakes – plus an opinion or two.

Karen and I thought it would be great to share Mom’s recipes with you. The bread pudding recipe was a favorite of Gov./Sen. Richard Bryan and First Lady Bonnie Bryan. In fact, one such pudding made its way back to Washington, D.C., when we heard that Bonnie was getting a little homesick. On another occasion, my mom encouraged me to run out of the restaurant and serve the governor and first lady a piping-hot portion of bread pudding and hot chocolate when they co-marshalled the Nevada Day Parade.


Charlie's Mom's Bread Pudding

Course: Dessert   Cuisine:    Prep Time: 30 Min.   Cook Time: 1 Hour   Servings: Plenty


8 thick, half slices sweet French bread


1 cup rum

20 eggs

2 cups sugar

12 ounces raisins

2 teaspoons vanilla

1 teaspoon nutmeg

1 teaspoon cinnamon

2 quarts scalded milk

2 apples, sliced (preferably pippin)


Toast bread approximately 15 minutes in 375-degree oven; remove and butter slices.

Combine rum and next six ingredients in a large mixing bowl. Add scalded milk and mix well. Place buttered bread in a large baking pan (13-by-9-by-2 inches) and layer sliced apples on top. Pour milk mixture over the top and press bread down into the liquid. Bake for 1 hour at 350 degrees Fahrenheit.


My family would be honored if you would consider our family heirloom recipes to share with your family and friends. It is our way to say thank you! As always enjoy, enjoy, enjoy!