Bread Pudding Recipe from 1748 - Old Cookbook Show
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- čas přidán 8. 07. 2023
- Bread Pudding Recipe from 1748 - Glen And Friends Cooking Old Cookbook Show
This recipe is found in the 1748 third edition of the old cook book 'Art of Cookery' By a Lady. We know that that Lady is Hanna Glasse.
To make a baked Bread Pudding.
TAKE the Crumb of a Penny-loaf, as much Flour, the Yolks of four Eggs and two Whites, a Quarter of a Pound of Sugar, a Tea Spoonful of Ginger, Half a Pound of Raiſins ſoned, Half a Pound of Currants clean waſhed and picked, a little Salt ; mix firſt the Bread and Flour, Ginger, Salt and Sugar, then the Eggs, and as much Milk as will make it like a good Batter, then the Fruit, butter the Diſh, pour it in and bake it.
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As many of you have pointed out - I messed up the eggs in the recipe. One of the hazards of cooking is getting it wrong in the moment - but it worked out anyway.
Wonder if this is why it may have come out a bit dry?
My mom, a good cook, was busy in the kitchen and making brownies from a mix. After they were in the oven she realized she left out the eggs. They were incredibly flat but still tasted fine. More recently, my sister and I were trying to make Kouign-Amann-including making the puff pastry. They turned out very custardy and nothing like the picture but they were incredibly delicious. Not all failures, are.
One of the reasons I like this channel is that you are so copacetic over unexpected variations.
“But it worked out anyway” is a great way to summarize the ethos of the channel lol
@@Cloudrider7considering egg whites will cause drying the more you use them in a dish over yolks, you are more than likely correct in that.
This is my great grandmother's recipe. She was born in 1890. An amazing woman, she was 90 when she died. I remember her making this and I still do!
Bread pudding
300g Stale bread, cut roughly into chunks
50g soft brown sugar
250g dried fruit
1 tbs black treacle
50g butter
1 egg, lightly beaten just enough to mix yolk & white together
1 heaped tsp ground mixed spice
Strong cold tea
Soak the bread in cold tea to cover until the crusts on the bread are nice and soft. Squeeze the tea out of the bread until it is as dry as you can get it. Put the squeezed bread into a mixing bowl, throw the tea away.
Roughly break the bread up.
In a small saucepan, melt the butter and black treacle together . You just want it warm and runny, don’t let it boil - it turns into toffee quickly.
Add the fruit, egg, sugar and spice to the bread, together with the treacle/butter mix and mix it all up. It should be quite a sloppy mix, very similar to Christmas Pudding.
Turn into a greased and base lined baking tin
Run a fork over the top surface to roughen it up, and sprinkle with a little extra sugar - demerara is good if you have any, or just ordinary granulated.
Bake at medium temperature Gas Mark 4, 350/180 degrees, for about an hour. It won’t rise much, and when you test it will probably still be a little damp, that’s ok. Sprinkle with a little more sugar if it isn’t crunchy enough on the top for your liking. Let it cool in the tin before taking it out - it is quite delicate, and it will break apart if you take it out whilst it is still hot.
Thank you for sharing this. The tea is an interesting twist that I may have to try.
❤❤❤THANK YOU for going the EXTRA mile and sharing your wonderful recipe with us.😊. For those of us with no family left to share our "old and treasured family recipes" with You may have set a standard.!!!
That was delightful to read!😊
I came in here to add my comment that my grandmother always soaked the bread in water and squeezed it out - but tea sounds nicer! There is a traditional welsh recipe called Bara Brith that involves soaking in tea. I wonder if the recipe left the soaking part out because it was assumed everyone would know to do that. Although Glen’s recipe uses a lot of eggs so maybe this is a more affluent recipe. My grandmother who was from the Welsh mining village of Senghenydd, would never have wasted milk by soaking bread in it, only to squeeze it out, because money was tight but her recipe did add a small amount of milk when mixing in the dried fruit and similar to yours, not as many eggs.
It can't be her recipe if it existed before she was born.. Smh.....
I love bread pudding. Here in Chiapas Mexico where I live, we have a bread pudding that is very different. It's still raisins, bread etc. but it is rather smooth, incredibly dense, and very heavy - physically heavy. It's wonderful. Next time I'm at the bakery I'll ask for a name so I can find a recipe.
I see Townsends use this cookbook all the time and it seems like a great reference. Love the idea!
My Sicilian relatives used cinnamon as the flavoring along with the eggs and milk and old Italian bread. They wasted nothing. Stale bread was also used to make bread balls put in their tomato based pasta sauce. They were flavored with mint, garlic and onion powder, s and p to taste and water was used to make the dough soft. They were fried first and then placed in the sauce.
My best friend in St. Louis 50 years ago was from a Sicilian family. I went to various parties and events with him including a huge anniversary party. All the food was home-made (catered meant a group of local Sicilian women made it rather than just your mother or grandmother). And it was all delicious! I love the idea of your bread balls and might want to try making them. Trying to figure out how they’d taste with the mint in among the garlic and onion!
Old American Sicilian here. Absolutely on the cinnamon. Never had the bread balls. They sound great!
When the ginger went in, I said aloud: "I love you, Hannah Glass!" Ginger is such an under-rated flavor in our current (no relation to the dried fruit) world.
A little ginger really kicks up the flavor in a lot of things. I always enjoy it in stirfries, but I can see how it also works in baking too - like ginger cookies (which are my favorites - especially the ones that have chunks of actual candied ginger in them - so good)
I believe John Townsend actually did this same recipe a couple of years ago. I know I've done it here at my house and my family loves it. The ginger definitely gives it a different flavor from what you're used to. But definitely worth doing.
I make an "overnight baked French Toast" which is essentially a bread pudding with extra egg. And its fantastic. I love to take the leftovers and reheat it by pan frying squares of it in a little butter.
well, since you asked: My Mom was German and immigrated to Brazil as a child. One of my fondest memories of my own childhood is the bread pudding she would make filled with "goiabada" - guava paste, dark red, sweet, and a little sour from a hint of lime juice added to it.
@Vera-kh8zj Sounds like worth a try to me. My usual way of using guava paste is to blend with cream cheese and spread it on toasted bread, whether brkf or afternoon tea.😊mmm
We had bread pudding a lot growing up. The best bread pudding (Pain Purdue) I ever had was at Muriel’s Restaurant in the French Quarter (white chocolate, candied pecans, rum sauce) which I had along with Muriel’s Coffee (pecan praline liquor, brandy, dark chocolate crème de cacao) while watching out the window as a middle school marching band practiced for the upcoming Joan of Arc parade (Twelth Night, opening parade of Mardi Gras). The recipe is on their website, but I scaled it back by a quarter to make a reasonable amount. I requested this instead of cake for my upcoming 70th birthday.
That sounds wonderful! I wish I had a recipe. I am nearly 66, and I have never had or made, Bread Pudding. I did make Eggnog french toast once, where it soaks overnight, and it was delicious!
Wait, so it Muriel's "coffee" just liquored up hot chocolate, or is there actually coffee in there too?
@@gorak9000 there’s coffee in there too!
My grandmother (born in 1899; in Scotland) made it once in a while; usually after a Holiday to use up the left over dinner rolls. For the batter, she used eggs, (no idea how many) milk, cream, a splash of brandy, golden raisins and sauteed cubed apples (sauteed in butter) and a sprinkle of cinnamon, nutmeg, vanilla and a tiny pinch of salt. The house smelled wonderful. Probably not the standard recipe..but it was really yummy.
My grandma made it like that but added rum and cinnamon she used what she called house raisin s she dried them herself. Good show as always thank you kindly. Have a great week
I never had bread pudding growing up. In my early 20's, however, I was working at a hospital that had a GOOD cafeteria. Most of the cooks were Mexican. They made a bread pudding that was out of this world and I always bought it when they had it. I theorized they used day old glazed donuts as the bread but never asked. They put a maple syrup over the serving. I have tried a few times to make a good bread pudding but always end up with something I can't even describe, and nothing like what I wanted. My search for recipes did show me there is a Mexican bread pudding recipe that is different from the custard type, and I suspect the cooks at the hospital married the 2 ideas into a slightly different recipe. I don't try any more. Interesting that you found a good one.
Usually in those kinds of places, if you ask, they'll give you the recipe!
My family did bread pudding in two forms:
One with sausage and or bacon which was then eaten with salsa, sourcream and hotsauce
One with chunks of cream cheese and cinnamon mixed in and eaten with maple syrup.
I love both.
Bacon and maple syrup would be splendid - I'll try it!
Our bread was mostly biscuits baked twice a week. Sometimes pancakes were used as bread. And during cooler weather loaf bread. Any bread that didn't get eaten was made into bread pudding or what we called French toast. We ate it with milk and whatever Jelly was open. Loved our crabapple Jelly with the cinnamon. In the late 50's we started buying store bread. Sandwiches were never the same because the slice of bread wouldn't hold much.
My mother's recipe/method was to mix the bread/eggs/milk/salt with her hands squeezing as she mixed to bring it together. She added brown sugar, ground ginger, cinnamon, cloves, raisins and currents and continued mixing with her hands. It never got cold out of the oven. We would swarm in the kitchen waiting for it to be taken out and it was devoured straight away.
I can relate .. and we poured a little cold milk or cream to eat it. Talk about gilding the lily!😅
You recent made my mother’s rice pudding, and now you’ve made her bread pudding! She didn’t use flour in hers, and usually used cinnamon instead of ginger (and sometimes diced up dried apricots to add with the raisins), but this is essentially it. She also didn’t measure anything, so neither do I when I make it. Add milk until it looks right!
I think if you have ever been to New Orleans, you have had good bread pudding. By the 1990s, many bakeries sold it by the piece. It is always good, and so easy to make. I have never had a recipe but have always added a flavored custard to stale challah, often adding apples and raisins, My favorite way to make it is with Panettone and a bit of maple syrup glaze. I once used a Panettone when a messed up a birthday cake. Zhuzhed up with maple, it is just as special.
😂 neighbors came over and we had a long discussion on which ethnic bread pudding is best. It was an all-European bread pudding cage match! Great vid, Glen! You never disappoint us!😎👍👍🎉
Which countries were the contenders and which country's bread pudding won the match?
That’s a damm good suggestion by Julie with the maple syrup! Glen, I’m. 70 & seeing your recipe for bread pudding, as I can remember, I don’t think much as really changed! Great video!!
I never had bread pudding until I was a teenager and received the Time Life cookbook series as a gift. From the Creole/ Acadian volume I made a version that had a sugar, butter and bourbon sauce. I thought I died and went to heaven. Never met any I didn’t like whether sweet or savory. Nice episode!
I love bread pudding with cut up dried apricots, and the ginger sounds yummy.
I am nearly 70. My mother made us bread pudding frequently during my childhood and adolescents, and I still make it today. Her preferred seasoning was cinnamon, with milk and eggs. I like nutmeg, vanilla, and cinnamon in mine. Will have to try a version with ginger next time I make it. The currents were an interesting touch. Great video.
My mom always made ours with cinnamon and served it very warm with heavy cream which we skimmed from the milk from our neighbors cow. Sunday night light supper or rarely for breakfast. Also when mom was growing up dried red currants came still as a cluster on the stem and she remembered picking them off for fruit cake, she was born in 1913.😊
Thanks for including Edmond Albius, the man who figured out how to pollinate vanilla, in your narrative.
Bread pudding is a classic. We use mixed spice or nutmeg in ours.
My bread pudding was very similar to yours. I used torn bread (stale was best, but I used fresh when I didn’t have stale), eggs milk (maybe a little cream if I had it), sugar, vanilla, a little salt, cinnamon and raisins and or craisin s. Baked at either 350° or 375°.. I’d have to look it up. I haven’t made it in a long time. It used to be Christmas morning breakfast every year. We’d eat it at other times, but when the grown kids (my mom and her brother) and all of us grandkids and our husbands or wives or girlfriend/boyfriend came to my grandmother’s house for Christmas, I was in charge of Christmas breakfast and that was always what I brought. There is another bread pudding that I’ve made using toasted and torn (chunked) croissants, sausage, milk, cream, eggs, and shredded, smoked Gruyère. Yum!! That is what we make for Easter brunch..
This recipe is very similar to the recipe that my mother and grandmother used (I'm 73 years old). I am trying to find their recipe cards in the couple of recipe boxes I inherited. I know they used more milk, probably four whole eggs, and vanilla. Sometimes, my mother would make a hard sauce to serve over the pudding in the individual bowls. She would use brandy in the sauce. Mom grew up during the Depression. Grandma was born in the US to my Swedish great-grandparents. It's still one of my favorite desserts. I still need to learn the finer points in making it this. They used raisins, and the "stale" end slices off loaves of bread.
I love bread pudding and make it not nearly often enough! I add butter and a good banana liquor to both the bread custard mixture and the hard sauce to drizzle on top. A trick I learned in New Orleans, about 1972 or so.
My Welsh grandmother made bread pudding. She used staler bread which she soaked in milk, then squeezed the excess milk out. Eggs, sugar and flour (sometimes she would use suet) and currants. Currants are more widely used in Wales than sultanas or raisins. Served warm with cream or custard, and next day cold with butter.
Yes, the same in our house. ❤
This sort of bread pudding, with the bread chunks instead of breadcrumbs, is the kind my mum made when I was a kid. She'd use whatever additives we had in the house - raisins, dried cranberries, diced apple, chocolate chips - it was all delicious. Like Glen suggests, we ate it with milk or cream poured overtop. I don't know what flavours she used, but vanilla would be a safe guess, maybe with some cinnamon and allspice. One difference I can say with certainty between this recipe and my mum's is that my mum would sprinkle a light layer of brown sugar over the top of the pudding before it went in the oven so when it came out there was a thin crispy sugar coating over the top.
I just finished my last piece of bread pudding last night. I save the heels of bread, leftover biscuits, really anything "bready". When there's enough, it's bread pudding time. The amount of bread dictates the number of eggs and amount of dairy used. I let it soak for at least an hour or more, or overnight. Love it with raisins or dried apricots. Cinnamon, vanilla, sometimes ginger. I worked with a chef who made a bread pudding that converted me from not liking bread pudding, to loving it. I wish I had her recipe, because somehow it ended up having a lot of the pudding-like custard surrounding the apricots she use, without being too wet. It was so yummy.
With five kids who used to race each other to get the heel of the loaf we didn’t have stale bread often, but when we were sick we’d have milk toast. One time my grandma made it for me and added a little cinnamon sugar and a pat of butter on top and then put it under the broiler till the butter melted and the lumps of bread sticking up had browned. Closest thing to bread pudding I remember.
My mother was raised on a farm in the Gaspereau Valley of Nova Scotia. She had a recipe for making egg nog (a lot of eggs and milk, plus vanilla and I think nutmeg). Then, for bread pudding, she would do that and load it up with bread that she would just pull apart by hand and bake it. It was always so good! My mother was trained (taught by her mother) and I never saw her use a recipe book. She did everything from memory. A coffee cup was "one cup", her teaspoon and tablespoon were the ones in the cutlery set. But she was so good at at, that it always worked. She just knew how much of each ingredient was needed. She taught me to bake when I was 10. I'm good at it, but I have to follow recipes.
Years ago, I frequented a restaurant that was known for a variety of things, including their bread pudding. The pudding was made from the leftover muffins from the prior day. It was lovely, but also every batch was different.
I grew up with my Mom making 4 loaves of bread every week (family of 6) and she would make bread pudding with the oldest loaf once and awhile. Some times it had raisins and other times it didn't. It just depended on if she had them. It was the tradition recipe with cinnamon. I was so spoiled eating bread pudding made from left over "Homemade bread", that I didn't like others or restaurants at all. A couple years ago I had left over yeast donuts, and some good french bread. I decided to make bread pudding. It was the best bread pudding I had ever eaten! I am going to make this recipe because it makes a small amount, plus I like ginger. Thanks Glen
I love bread pudding, especially with a warm vanilla sauce over when it is served
I went and looked up Edmond Albius who you spoke of. What a great contribution, and a sad tale.
I never had bread pudding until I was an adult, but now I order it whenever it's on the menu. Last time I made it myself, I had a bag of Stella D'oro Anisette Toasts hanging around. Yum!
Your comments about vanilla remind me of people who think a person from older eras would lose their minds at a smartphone. Naw. Show them your spice cabinet. Instant cred. :)
My grandmother taught me a variation of this recipe. I’m going to try ginger instead of vanilla, sounds delicious. Thanks Glen, from both of us!
I love bread pudding. I don't have a old traditional recipe to share but I make my own version fairly often. I always peel and freeze any bananas that get too ripe, so when I make bread pudding I'll mix some of the frozen banana in to the eggs and milk, it mashes into to liquid perfectly (no big banana chunks) and adds a wonderful flavor. Sometimes I add molasses and raisins and cinnamon for a classic banana bread flavor, great with a drizzle of maple, sometimes I add chocolate chips and a thin layer of peanut butter in the middle for a chocolate peanut & banana pudding which kids love.
My favorite dessert! Or snack. Or with eggs for breakfast. Made very similarly, no measurements, just milk or cream, blend with eggs, add sugar, seasonings to the flavor of the moment. I do add a hunk of butter and big splash of banana liquer. For a dessert bread pudding, I mix powdered sugar, butter, banana liquer, slowly heat until smooth and creamy. I've been making it this way since 1971/1972, based upon a waiter's idea of what went into the bread pudding served at favorite restaurant, in New Orleans. Pour the custard over day old bread cubes, bake, serve hot or cold with the sauce. Yumm!
My mother didn't like bread pudding so I never had it growing up. In fact, I had not had before made it for a friend's restaurant. Bread pudding is one of my friends favorite dessert. I have tried several recipes and they always sell well. I have made pumpkin bread budding, cranberry apple bread pudding and banana bread pudding. We typical serve it warmed with caramel sauce and ice cream. Thank you for sharing.
My grandmother born 1889 made bread pudding often. She plumped her raisins in whiskey ( I use Captain Morgan), used a bit of cinnamon and fresh cream instead of milk. I loved going to the milk house to skim the cream off the top of the milk milk cans. Today I use French Bread because it makes a better texture and is always on sale day old for 50 cents. I'm a penny incher lol. A family favorite next to Rice Pudding. My grandmother always had raisins soaking in whiskey as it keeps forever and she often made Raisin Pudding and Raisin Pie. You do not taste the whiskey and it gives it a richness.
Thank you. My bread pudding has a fresh splash of Brandy at serving, serving warm. God Bless and stay safe.
I made this with my granddaughters from dry baguettes. We used ginger, nutmeg, cinnamon and vanilla with the cheapest raisins we could find. They were amazed that we didn't measure anything and it still turned out amazingly.
I love watching this channel. I wouldn't eat 95% of what you make because I don't do carbs anymore, but I still love watching Glen make stuff. He reminds me of that old cooking show on CBC about 30-35 years ago.
Urban Peasant?
@@sandorski56 That sounds familiar!
I have always loved bread pudding and we had it growing up. Also made it for my kids. It seems to have been very popular here in Portland for many years. Grand Central bakery makes one. Also about 40 years ago at a local English Tavern the owner would make bread pudding using whatever donuts or bread was left from day before it was quite dry but delicious.
My grandmother made and my mother still makes "Bread and Butter Pudding" with buttered slices of bread, sultanas, nutmeg, cinnamon and vanilla in the egg custard. Will have to try adding some ginger next time!
We grew up with Bread & Butter pudding, which as you said, is a different recipe. Both grandmothers made it fairly similar. Buttered bread with cinnamon & sugar, a little nutmeg, raisins and then a milk and egg custard. No measurements were ever given, it just depended on how much bread you had. I like the idea of using ginger, I will give that a try!!! Thank you.
During the holidays I have used egg nog to shortcut the custard step.
My family didn't have a bread pudding tradition. I wasn't exposed until I was in college in Louisiana. It's magic from the oven. I like it with pecans instead of raisins. I'm one of the very few that's allergic to grapes. Even wine gives me hives.
Bread pudding is still very popular in South Louisiana. We use raisins,leftover bread, milk and vanilla with a lovely rum caramel sauce or if your a teetotaller a fruit coulis made from what is in season.
My grandmother wasted nothing, she saved the 'heals' or ends of loaves of bread. And made a big pan of the custards goodness. I ate the leftovers for breakfast with maple syrup on it😊
😊😊
Very interesting. Never ever would of put ginger in bread pudding. Now I have to try it..
This is almost exactly the bread pudding my grandmother made, and which I make. We're from the Spanish Caribbean. This, of course, means we also add some good rum.
Bread Pudding Emergency! I love it.
The first time I ever ate bread pudding was in a buffet dinner at Grand Hyatt, Hong Kong, around early 2000's. In it there were raisins and a discernable layer of custard under the bread. It also came with a vanilla sauce (creme anglaise, maybe) on the side. Many years later when I learnt how to bake and wanted to re-create the dessert, all the recipes I found called for so much bread it absorbed all the custard, and they didn't incldue any instructions for a sauce, either. Anyone else like their bread pudding like what I had two decades ago?
I’m pretty sure I saw you use 4 egg whites and 2 yolks in the video
My husband and I often make savory bread pudding for dinner or lunch. We including mushrooms, bacon and cheese. It's just a method to get rid a the leftover bread we collect in the fridge. We never throw away old bread this way.
You added 2whole eggs and 2 whites. It called for 4 yolks and 2 whites
Came to say the same!
Extremely important difference. Thanks for pointing that out, Carol.
You could just add 3 whole eggs and be done with it. It’s mostly a liquid ratio he’s trying to reach. It could be done in a number of ways
@@albertamcknight9882 The fat content is off, though.
Came here to say this too
I grew up on my Moms bread pudding which so sweet fluffy soft and delicious. I didn’t know traditionally it’s made with actual bread. Don’t know how Moms Moore got the idea: but she ALWAYS made hers with leftover cake (frosting scraped off). In my twenties I had bread pudding a restaurant and I was so disappointed. Mom laughed and said “I told you it’s not like mine!”
My gram made up roaster pans of this with cinnamon and vanilla in it. It absorbed the milk and egg. When soaking over night you could add more milk if it looked dry. But that was rare. She would bake in the oven while making meats and scrambled eggs, sometimes home fries. It was considered a depression food.
Love all of your content and look forward to the Sunday - Old Cookbook Show. Pretty sure you said it was supposed to be 4 yolks and 2 whites. Would the use of 4 whites and 2 yolks (which it looks like you did in the video) cause the drier texture?
He used 2 whole eggs and 2 yolks witch equals "Yolks of four Eggs and two Whites".
My mom used cinnamon and we would put heavy cream on it when eating. My sister made it amazing by adding a white chocolate bourbon sauce.
Really enjoy your show.
My family receipt was made with a homemade 'sweetened condensed like' milk, dried fruit, stale bread, butter eggs, cinnamon, ginger, nutmeg, and cloves baked in a dutch oven in an open fire.
neither my mom nor either of my grandmothers made bread pudding. but having grown up in New Orleans, bread pudding is a staple in traditional New Orleans restaurants. i guess from the leftover french bread. in a majority of the cases, the bread pudding is a moist, but dense square block with raisins and usually served with a generous amount of some type of butter rum or whisky sauce. one of my favorites is actually made from cake donuts. and a famous one that is a bread pudding soufflé
Ohhhh.... I need to make up a bread or rice pudding with the ginger!
Love bread pudding, the kind I’ve had in PA Dutch country had nutmeg, cinnamon, or a combination of the two.
I'm not disagreeing with the people who think that switching the egg yolks and whites could have caused the dryness, but I do agree with you that it could have used more milk - that was my thought when I saw the dish going in the oven, before you tasted anything.
I'm curious as to what the people who complain that this isn't a proper bread pudding expect bread pudding to be. Except for the flour this is pretty much identical to modern recipes. (I don't count the lack of vanilla/addition of ginger as a difference, because while I always put vanilla in, it's season to taste, so switching seasonings doesn't matter.)
I make my bread pudding with a pinch of cinnamon and of cause vanilla...😃
And I bake it. (Sometimes just use the microwave...🤭)
I don't make it often but ask myself everytime why.
I bake it quite flat because I like the crust, too. Just a small layer of gooey softness for balancing it out.
Will try the ginger next time.
Thank you very much for this one!
I love bread pudding and made it for my kids when they were small. They love it too, and I have actually seen them pass up cake and pie to have bread pudding for dessert. They like it with ice cream when it’s warm.
Did I miss something? Did you say two whole eggs + two egg yolks? But actually, put in two whole eggs + two egg whites?
Yeah. Oh, well.
Yup. The recipe says 4 yolks. My guess is you could get away with 3 whole eggs, especially since eggs nowadays are probably more consistently sized and maybe bigger than they were back then.
Bread pudding is still relatively well liked in SK. Have served it on dessert menus here and it was well received. Have seen other places serve it as well.
I make bread pudding roughly from Amelia Simmons' recipe. I've experimented with cutting off the crust and using the crumb of the bread only, and using whole chunks of bread. Both are good but the crumb only tends to be more uniform where the bread fully incorporates, while the crust and crumb gives chunks of bread bound together by pudding. I also use fresh bread, so I have to cut down the liquid ingredients.
Mississippi. Bread pudding is a Sunday lunch option almost all the time. It is also very popular at the Fish House (fried catfish of course).
It’s made with day-old cold “biscuits” (southern cathead made with shortening and milk) spiced with cinnamon.
Sugar and milk and eggs are measured based on how much bread. Then raisins and nuts to taste. Baked in a Buttered dish in 350 degree preheated oven.
But here’s the best part-. A glaze is drizzled over the top while it
is still warm.
This glaze here in central Mississippi is the secret:
Sometimes it’s simple powdered sugar (icing sugar) and evaporated milk. Sometimes it a cooked glaze with more sugar and cinnamon and butter and milk.
Sometimes it’s a cream cheese “icing” like a traditional cinnamon roll.
No one really tells all the instructions for the glaze except warm and liquid enough to soak in.
My grandmother (who was a very good cook in most things) made bread pudding sometimes - and always poured her hard sauce over it, which I detested. Watching this, I realized my lifelong avoidance of bread pudding has been because I thought hard sauce was a required part of it. I'll give unsauced bread pudding a try - or put maple syrup on it.
Almost the same dish is known in our family here in Germany. Instead of ginger we use cinnamon and the rosins are soaked in good rum first… ;) Very tasty…
Amother recipe to use old white bread is to soak the slices in the eggwash and fry them in the pan. Served with sugar and cinnamon and sometimes apple compote… Thats called "arme Ritter" literally translated "poor knights".
Love bread pudding! I toast my bread very lightly, kinda just making it dry. I also added chopped apple and cinammon
I never liked bread pudding until I attended a dinner put on by the local culinary school and they served a cinnamon bun bread pudding. Made from, as the name implies, from day old cinnamon buns.
I didn't grow up with bread pudding, but I love cobbling something together occasionally. I usually make it savoury -- some tomato puree, goat cheese, herbs, that kind of thing.
We love bread pudding. I'll have to try the ginger. Of course, it also has to have hard sauce to pour over.
My three all time favorite deserts are 1) a Good bread pudding, 2) ambrosia, and 3) a nice creamy tapioca pudding (small pearl)
My mother would make bread pudding with raisins or currants. But she would use cinnamon instead of ginger. Sometimes she would use stale cinnamon bread. I cannot remember if she used any vanilla.
And we always ate it with maple syrup drizzled over the top.
Regarding stale bread... She had a rectangular Tupperware box in the cabinet by the stove where we'd put the stale (or nearly stale) pieces of bread. Always the whole slices, never cut or cubed. This would then be used for bread pudding, or in stuffing for roast turkey or chicken.
I’ve never made bread (and butter) pudding - not sure of the difference. But when I see doughnuts reduced at the end of the day I’ll rip them up in a dish and pour over some custard made from birds powder as I always have a tub to hand and bake it in the oven. Not at all a traditional recipe but I love a bit of stodgy and that certainly fits the bill.
I love bread pudding! Never had it as a child. What I did have was rice pudding for breakfast. Leftover rice mixed with milk, cinnamon, and nutmeg. So good on a bitter cold Northern Indiana morning before school.
I often add finely chopped candied ginger to my bread pudding. I adore bread pudding, and I make it somewhat regularly. However, I’m the only one who makes it in my family.
My grandmother would use bread ends and leftover biscuits (homemade buttermilk of course) with eggs, sugar, cinnamon, nutmeg, vanilla and half and half. Simple but good. I often make a quick bread pudding out of cubed french bread I toast in the oven for a bit. Then I add the basic custard and chocolate chips (semi-sweet) for my wife and daughter. Gets me out of the dog house every time. Thanks for highlighting the humble bread pudding.
It makes sense that it was a bit dry, as the recipe doesn’t allow for the bread crumbs soaking up the milk and egg. I would probably let the mixture sit in the fridge for a few minutes, then see if it needs more liquid. I’m going to try this!
Adding 30 g of candied orange peel is lovely.
Cubes of dry day old bread, custard base (sugar, cream & eggs), spices (sweet), raisins, or dried apples, or other dry fruit cup up. Let the custard soak it to the bread cubes. Put in buttered baking pan and bake at 350 degrees until done. I learned to cook from my grandma, so measurements were when it looked right.
Thanks!
Unfortunately, the Mellipona bee, the only natural pollinator of the vanilla flower, is apparently seriously endangered. Meanwhile, the artificial pollination of the vanilla flower is always self-pollination, which of course limits the genetic diversity of the species over time. That is good in that it ensures consistent flavor and production levels over time, but bad in that it potentially leaves the plant vulnerable to diseases and pests. The good news is that vanillin, the main flavor compound in vanilla, occurs in and can be extracted from other plants, but without all the other flavor compounds in vanilla beans that give them their flavor nuances.
I make bread pudding for Thanksgiving- just can’t abide those heavy pies! I use the New Orleans Bread Pudding recipe from Joy of Cooking, with Hawaiian sweet egg bread and bourbon.
I have my mom's and my grandmother's recipes. This recipe is old but I don't know how old. It calls for a 5 cent loaf. I just had to figure out how much bread to use.
Bread and Butter Pudding
Cut in thin slices a baker’s 5-cent loaf.* Wash and pick over 1 cup of currents. Butter each slice of bread. Put a layer of bread in the bottom of a 1-quart mold or basin, then a sprinkle of currents, and so on until all is used. Beat 4 eggs and a half-cup sugar together until light. Add gradually 1 pint of milk and a quarter of nutmeg, grated. Pour this over the bread, let stand 15 minutes and bake in a moderate over 30 minutes. Serve cold with cream sauce.
*8 slices of white bread in a 9 X 9 baking dish.
I have discovered at Penzy’s spices candied ginger nibs - minced ginger candied. That would be good in this pudding
Ginger and raisins … looks like I have a new’un to try
I am really picky about bread pudding. I enjoy mine more wet than dry. I haven't made it in awhile but I am more apt to more wet than dry and crisp at the edges. Now I'm hungry for bread pudding.