Bread Pudding

Ingredients

• Three-day old bread
• Allspice
• Butter
• Chopped raisins
• Sugar
• Milk
• Cinnamon
• Pinch of salt
• Molasses

Method

1. 1

   Cut the bread very thin; butter it; put a layer in the pudding dish; add a little sugar, a pinch of allspice and cinnamon, a grating of nutmeg and a handful of chopped raisins.

2. 2

   Add further layers until the dish is full, finishing with a layer of bread.

3. 3

   Heat the milk; add a pinch of salt and enough molasses to color it perceptibly.

4. 4

   Pour slowly over the mass, continuing until by gently pressing the bread the milk can be seen.

5. 5

   Cover with a plate and leave in a moderately warm place overnight.

6. 6

   If it seems dry in the morning add more milk.

7. 7

   Bake in a moderate oven three or four hours.

8. 8

   Keep covered with the plate for two hours; then cover with paper.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 83. The excerpt below is the record exactly as published.

BREAD PUDDING Three-day old bread Allspice Butter Chopped raisins Sugar Milk Cinnamon Pinch of salt Molasses

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