Bread Pudding

Ingredients

• 1 cupful bread crumbs
• 2 cupfuls scalded milk
• 1 egg
• 1 cupful sugar
• 1 ounce chocolate
• 1 teaspoonful salt
• 1/2 cupful boiling water
• 1/2 teaspoonful vanilla

Method

1. 1

   Add the bread crumbs to the scalded milk and allow them to soak until soft.

2. 2

   Cut the chocolate in pieces, add the boiling water to it, and cook gently until a smooth paste is formed.

3. 3

   Add this to the bread mixture.

4. 4

   Beat the eggs; add the sugar and salt.

5. 5

   Combine the mixtures and pour into a buttered pudding dish; bake as the plain pudding in a moderate oven.

6. 6

   Serve with plain or whipped cream or Lemon Sauce.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 49. The excerpt below is the record exactly as published.

2 cupfuls boiling water 2 tablespoonfuls flour 2 tablespoonfuls butter 1 teaspoonful vanilla Mix sugar and flour thoroughly, then add boiling water slowly. Cook 15 minutes. Dilute or evaporate if necessary. Add the butter and vanilla just before serving. MILK, EGGS, AND STARCHY MATERIALS 113 QUESTIONS What is the purpose of the egg and bread in the Bread Pudding ? What care must be taken in combining the egg mixture with the hot milk mixture ? Think of the effect of intense heat upon the ingredients of Bread Pudding, and then explain why the pudding should bake slowly. What is the result, if baked in a very hot oven ? What is the reason for covering the pudding during the first 15 minutes of baking ? Name combinations of spices that would be desirable for the pud- ding. In preparing Vanilla Sauce, why is the flour mixed with the sugar ? (See Experiment 21, p. 64.) How does the quantity of thickening for Vanilla Sauce compare with the quantity of thickening for the Sauce for Cream Toast ? (See p. 57.) Give the four different quantities of flour generally used to thicken one pint of sauce. (See p. 68.) What is the advantage in adding the butter after cooking the Vanilla Sauce ? (See Digestion of Pastry, p. 254.) What care should be taken in cooking Vanilla Sauce ? LESSON XXXVI Milk Thickened with Egg and Starchy Materials (IV) See recipe for Bread Pudding, p. 112. If chocolate were added to this recipe, what change should be made in the other ingredients? (See Chocolate Cornstarch Pudding, p. 54.) Since chocolate contains much fat, what ingredient could be omitted, if chocolate were used ? CHOCOLATE BREAD PUDDING 1 cupful bread crumbs J cupful sugar 2 cupfuls scalded milk 1 egg. 1 ounce chocolate J teaspoonful salt J cupful boiling water £ teaspoonful vanilla 114 THE COOKING OF FOODS Add the bread crumbs to the scalded milk and allow them to soak until soft. Cut the chocolate in pieces, add the boiling water to it, and cook gently until as mooth paste is formed. Add this to the bread mixture. Beat the eggs; add the sugar and salt. Add the first mixture to the egg mixture; then add the vanilla, and turn into a buttered pudding dish; bake as the plain pudding in a moderate oven. Served with plain or whipped cream or Lemon Sauce. BREAD PUDDING WITH PRUNES 1 cupful prunes 4 slices buttered bread J cupful sugar

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