Bread Pudding

Ingredients

• a pound of bread-crumbs
• half a pint of milk
• three ounces of currants
• the same of raisins
• the grated peel of an orange
• an ounce of citron
• six ounces of powdered sugar
• eight well-beaten eggs

Method

1. 1

   Soak the bread crumbs in cold milk, divide into small pieces, and add currants, raisins, grated orange peel, citron, powdered sugar, and well-beaten eggs.

2. 2

   Mix well, pour into a buttered mold, place in a saucepan filled with water to the height of the mold, and boil for about two hours until done.

3. 3

   Serve with a sauce made from corn starch, water, sugar, and sherry, brandy, or rum.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 80. The excerpt below is the record exactly as published.

Bread Pudding. Soak a pound of bread- crumbs in cold milk, divide it in small pieces, so as not to form a solid lump, and add three ounces of currants, and the same of raisins, from which you have removed the seeds, the grated peel of an orange, an ounce of citron cut in very small pieces, six ounces of powdered sugar, eight well-beaten eggs, and half a pint of milk

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