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Bread Custard Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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
586Calories
23 gProtein
85 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein23 g
Carbohydrates85 g
Fiber5.2 g
Sugars45 g
Total Fat29 g
Saturated Fat7.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol340 mg
Sodium570 mg
Potassium586 mg
Calcium477 mg
Iron4 mg
Magnesium63 mg
Phosphorus469 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.8 mcg
Vitamin C32 mg
Vitamin A187 mcg
Vitamin E1 mg
Vitamin K3.9 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate100 mcg
Choline269 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 64. The excerpt below is the record exactly as published.
BREAD CUSTARD PUDDING. Take eight ounces of bread crumbs, pour over them a warm custard made from one quart of milk, three yolks, three whole eggs, two ounces of butter, four ounces of sugar, the grated rind of one lemon
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