This may answer your question..

Here is a link that might be useful: scald or scortch milk

There was some pretty good discussion about this on this thread.... plus the recipe is outstanding.

Here is a link that might be useful: Oatmeal bread

I can see no reason to scald the milk when making bread pudding...other than to heat it so the sugar dissolves better.
I don't do it.
Linda c

It doesn't have to be cooled to add the eggs. You just have to beat a little bit of the warm milk into the eggs, then another little bit -- it's called tempering the eggs. You slowly warm them before mixing into all the hot milk, and then they don't scramble. The custard recipe I make all the time is like this; the idea is that it will bake fast because it's already warm when it goes into the oven.

Thanks for asking this. I have aways wondered. Christine,that's an excellent explanation.

I'm not sure why the recipe calls for scalding the milk for bread pudding either. I beat the eggs and sugar and then add cold cream to mine.

Ann

I never scald milk for bread pudding either, and I have a bread recipe that calls for scalded milk, I ignore that instruction, LOL.

I do still scald milk for yogurt, it just doesn't turn out as well if I don't.

Annie