Bread and Butter Pudding

Name: Bread and Butter Pudding
Ingredients: your bread; custard (prepared same as for custard pie)

From Perfection in baking, 1895

Omit raisins.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

455Calories

20 gProtein

61 gCarbs

15 gFat

Full nutrition (32 nutrients)

Calories455 kcal

Protein20 g

Carbohydrates61 g

Fiber1.4 g

Sugars34 g

Total Fat15 g

Saturated Fat6.6 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol237 mg

Sodium458 mg

Potassium488 mg

Calcium428 mg

Iron3 mg

Magnesium47 mg

Phosphorus386 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin C0 mg

Vitamin A138 mcg

Vitamin E0.6 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)3.2 mg

Folate28 mcg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 9. The excerpt below is the record exactly as published.

Bread and Butter Pudding. Slice your bread thin, spread well with butter, and fill your dish half full of this buttered bread; then pour custard (prepared same as for custard pie)

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