Bread and Butter Pudding

Ingredients

• 6 slices stale bread, 44 inch thick
• 14 cup sugar
• 14 teaspoon salt
• 3 eggs, slightly beaten
• 1 quart milk

Method

1. 1

   Spread bread generously with butter; arrange in buttered pudding dish, buttered side down.

2. 2

   Add sugar, salt, and milk to eggs.

3. 3

   Strain and pour over bread; let stand 30 minutes.

4. 4

   Bake 1 hour in slow oven (325° F.), covering the first half-hour of baking.

5. 5

   The top of pudding should be well browned.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 224. The excerpt below is the record exactly as published.

BREAD AND BUTTER PUDDING 6 slices stale bread, 44 inch thick 14 cup sugar Butter V4 teaspoon salt 3 eggs, slightly beaten 1 quart milk Spread bread generously with butter; ‘arrange in buttered pud- ding dish, buttered side down. Add sugar, salt, and milk to eggs. Strain and pour over bread; let stand 30 minutes. Bake 1 hour in slow oven (325° F.), covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard Sauce (p. 609) or Creamy Sauce (p. 607). Serves 6 to 8. For variety, sprinkle between layers 34 cup seeded raisins or Y cup shredded coconut. BREAD AND BUTTER APPLE PUDDING Cover bottom of a shallow baking dish with apple sauce. Cut stale bread in -inch slices, spread with softened butter, remove crusts, and cut in triangular-shaped pieces; then arrange closely together over apple. Sprinkle generously with sugar and a few drops vanilla. Bake in moderate oven (350° F.). Serve with cream. 540 THE BOSTON COOKING-SCHOOL COOK BOOK LEMON BREAD PUDDING 8 small slices stale bread 3 tablespoons sugar Lemon Mixture 2 eggs, slightly beaten 1 cup milk Grated rind 1 lemon 1g teaspoon salt Spread bread with Lemon Mixture, arrange in buttered pudding mold. Add sugar, salt, and milk to eggs; strain, add lemon rind; pour over bread. Cover, set in pan of hot water. Bake 1 hour in moderate oven (350° F.). Lemon Mixture. Cook 3 tablespoons lemon juice, grated rind 1 lemon, and 14 cup butter 2 minutes. Add 1 cup sugar and’ 3 eggs slightly beaten; cook until mixture thickens; cool. DRESDEN SANDWICHES, ROXBURY SAUCE 1 egg 2 tablespoons sugar 2 egg yolks 34 cup milk V4 teaspoon salt 5 slices stale bread (14 in. thick) Remove crusts and cut slices in halves crosswise. Beat egg and egg yolks slightly, add salt, sugar, and milk, and strain into shal- low dish. Soak bread in mixture until soft, then sauté in butter. Spread half the pieces with any jam or marmalade, cover with remaining pieces, and serve with Roxbury Sauce (p. 614). BANANA CAKE CRUMB PUDDING 1 cup stale sponge cake crumbs 4 cup sugar 2 cups milk V4 teaspoon salt

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