Cold Bread Pudding

Way back when I was growing up...people didn't throw much away. They found a way to use it. We would call it re-purposing now. Old clothing was patched, and when it could no longer be patched it was cut into fabric squares for making patchwork quilts. Leftover biscuits or stale bread was used in meatloaf or made into Cold Bread Pudding. Its not really a pudding, but by no means cake either. Hard to describe unless you've had it. Isn't necessarily served cold either. I think it gets its name because its made with "cold" bread?? It was made by mixing stale bread with eggs, milk, sugar, and whatever else was on hand. Cinnamon and or nutmeg might be used, raisins or even pineapple, and a bit of vanilla. I don't remember anyone using a recipe, it was just one of those things they knew how to make without any measuring. There are lots recipes for Cold Bread Pudding now some with exotic ingredients. I prefer the simple old timey way.

Old Timey Cold Bread Pudding

5 small or 6 large biscuits crumbled (or you can use stale bread, about 4 cups of either)
1/2 c. raisins
2 c. milk
4 eggs
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2 tsp. salt

Blend eggs, milk, sugar, cinnamon, vanilla, and salt in blender or beat well. Crumble biscuits in bottom of baking dish. Sprinkle raisins over bread. Pour egg mixture over this. Bake at 325 degrees for 40 to 45 minutes or until a knife inserted comes out clean. Cool slightly and serve with cream if you like.