DEAR SUN SPOTS: Thanks to the contributor “No name, West Poland”!  The recipe for Chocolate Bread Pudding was spot on. I had forgotten how delicious it is.

My mother passed away 10 months ago, at the age of 93, and she made this often with leftover croissants. What great memories!  Please keep sharing the recipes of forgotten treasures!

I made it this past Sunday and it was a perfect fit for my sweet tooth. And because I wanted to, I topped it with whipped cream — not counting calories today! — Nancy, no town

ANSWER: My grandmother used to make this too and it was a favorite, and so easy!

I agree that we need to keep these old, treasured recipes alive. Please share, and read on for more!

DEAR SUN SPOTS: Recently there was a letter from someone who wanted an easy bread pudding recipe. This one is easy and delicious.

Bread Pudding: Preheat oven to 375 degrees. Fill a 1 1/2 -quart casserole dish 2/3 full with whole milk.

Add 3 eggs, 1 cup brown sugar, 1 teaspoon vanilla and 1 teaspoon nutmeg. Whisk all these ingredients together in the casserole dish.

Dice five slices of bread into 3/4-inch squares. Add to the casserole dish and mix. Add raisins to taste (optional).

Bake for 30-45 minutes, stirring when it begins to rise. Bake for another 15 minutes. — Jacqueline, Lewiston

DEAR SUN SPOTS: This has been a favorite recipe for bread pudding in my family for years. Preheat oven to 350 degrees. Cube two cups of bread and place in an eight-cup measuring cup or bowl. Add two cups whole milk and 1/2 cup raisins.

In a separate small bowl, beat two eggs slightly and add 1/2 cup brown sugar, 1/2 teaspoon cinnamon, one teaspoon vanilla, and 1/4 cup milk. Mix with bread and milk and pour into a buttered casserole dish. Sprinkle nutmeg on top and bake for one hour or until a knife inserted in the middle comes out clean. Serve with whipping cream and enjoy! — No name, Hebron

ANSWER: I can’t remember when I’ve gotten so many responses to a recipe request. We’ve heard from several cooks who each have a method that’s a little different for obtaining a delicious, old-fashioned treat that’s easy to prepare and easy on the budget. I certainly hope that Rose from Lewiston, who asked for recipes March 20, sees these and tries them all. A reminder: bread pudding is yummy for breakfast as well as for dessert!

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.

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