Recipe: Coconut Bread Puddings (Sealtest, 1947)

COCONUT BREAD PUDDINGS

2 1/2 cups bread cubes
2 eggs
1/3 to 1/4 cup sugar
1/4 teaspoon salt
2 1/2 cups milk
3 tablespoons butter
3/4 teaspoon vanilla
3/4 cup shredded coconut (may be omitted)

Butter six individual baking dishes. Put bread cubes into each dish.

Beat eggs slightly. Stir in sugar and salt.

Heat the milk in a double boiler. Add the butter and stir until melted.

Add butter and milk to egg mixture gradually. Stir constantly. Stir in vanilla and coconut. Pour over bread cubes. Place dishes in a pan of hot water.

Bake in a moderate oven (350 degrees F) for 35 to 40 minutes or until a knife, when inserted in the center of the pudding, comes out clean.

If desired, serve with spoonfuls of whipped cream, decorated with jelly beans.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: The Sealtest Food Adviser, Sealtest, Inc., March-April 1947