Bread Pudding

Bread Pudding

With the exception of the stale bread, this is made from stuff you could store in your food storage.


Enough bread slices to cover the bottom of a 9×13 baking dish
5 eggs (or equivalent in whole egg powered mixed with water)
1 can of canned milk
1 can of canned cream
1/4c of sour cream
1t vanilla
1/4 cup sugar (brown or white)
1/2 cup of jam or marmalade
1/2 stick of butter


Preheat oven to 350F
Grease the baking pan with the entire 1/2 stick of butter  – use it all
Mix eggs, 1 c canned milk (save the rest for later), 1 c canned cream (save the rest for later), sugar and vanilla – mix until smooth
Spread jam or marmalade on half of the bread, and then join with the other half to make sandwiches.  Cut in to wedges and place in the buttered baking dish.
Cover with the egg/milk mixture and then cover with plastic wrap until the egg/milk mixture is absorbed by the bread.
Bake for about 45 minutes
Let cool for 45 minutes before serving

Using the remaining milk, cream and sour cream, mix them together and sweeten to taste with sugar.  Dish individual services of the pudding and top with this mixture.