A Good Baked Bread Pudding

Ingredients

• six ounces of fine bread-crumbs
• one ounce of butter
• a pint of new milk
• three ounces of sugar
• five yolks of eggs
• three whites of eggs
• two ounces of candied orange-rind
• little nutmeg

Method

1. 1

   Pour boiling milk over bread-crumbs and butter, let soak, then stir in sugar, eggs, and candied orange-rind.

2. 2

   Pour into a dish, top with beaten egg whites and sugar, and bake for 30 minutes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 380. The excerpt below is the record exactly as published.

A GOOD BAKED BREAD PUDDING. Pour, quite boiling, on six ounces (or three quarters of a pint) of fine bread-crumbs and one ounce of butter, a pint of new milk, cover them closely, and let them stand until the bread is well soaked ; then stir to them three ounces of sugar, five eggs, leaving out two of the whites, two ounces of candied orange-rind, sliced thin, and a flavour- ing of nutmeg ; when the mixture is nearly or quite cold pour it into a dish, and place lightly over the top the whites of three eggs beaten to a firm froth, and mixed at the instant with three large tablespoons- ful of sifted sugar. Bake the pudding for half an hour in a moderate oven. The icing may be omitted, and an ounce and a half of butter, just warmed, put into the dish before the pudding, and plenty of sugar sifted over it just as it is sent to the oven, or it may be made Without either Bread, 6 oz. ; butter, 1 oz. ; milk, 1 pint ; sugar, 3 oz. ; eggs, 5 yolks, 3 whites ; candied orange-rind, 2 oz. ; little nutmeg

Cook this with the app: pantry check, scaling, and the assistant.