Bread Pudding

Ingredients

• 1/2 pound stale bread
• 4 egg yolks
• 2 cups hot milk
• 1/2 cup granulated sugar
• 2 tablespoons butter
• 1/2 cup currants
• 1 teaspoon cinnamon, cloves and nutmeg, mixed
• 1/2 cup seeded raisins
• 1 cup Madeira wine
• 1/2 teaspoon salt
• Sauce

Method

1. 1

   Remove bread crusts, crumble bread into a bowl, add milk and butter and let stand 20 minutes.

2. 2

   Add spices and salt and beat to a smooth paste.

3. 3

   Beat egg yolks to a cream with sugar and add slowly to the paste.

4. 4

   Add currants, raisins and wine and mix thoroughly.

5. 5

   Put into a buttered and floured pudding mold and bake 1 hour in a moderate oven (350°F).

6. 6

   Or mold may be placed in a kettle of boiling water, covered closely and boiled 2 hours.

7. 7

   Serve with lemon, fruit or hard sauce.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 110. The excerpt below is the record exactly as published.

Y2 cups granulated sugar Yi cup blanched pistachios, Yi cup seedless raisins shredded Yi cup seeded raisins Juice of % lemon Core, peel and slice 5 of the apples, add sugar, and no more water than is absolutely necessary. Cook until apples are tender, then add raisins, citron, and nuts and stir well. Core, peel and cut in round thin slices the remaining apples. Sprinkle lemon juice over them and spread Yi m the bottom of a buttered baking dish. Spread cooked apple over them, and place remaining raw PORTUGUESE 263 slices on top. Bake 30 minutes in moderate oven (350°?.). Serve hot. RICE PUDDING (Pudim de Arroz) l/z cup butter 6 egg yolks, well beaten 3 tablespoons ground rice Yi cup granulated sugar iYi cups thin cream, scalded 4 egg whites Apricot jam Heat butter in saucepan over fire, stir in rice and add scalded cream gradually. Cook, stirring until mixture boils, then re- move from fire. When cold, beat in egg yolks, sugar, and egg whites, the latter beaten to a froth, but not stiff. Pour mixture into a buttered pudding dish and bake 1 hour in a moderate oven (350°F.). When done, invert on a serving dish, spread a thick layer of apricot or any jam over top and serve with sauce. BREAD PUDDING (Pudim de Pao) % pound stale bread 4 egg yolks 2 cups hot milk Yi cup granulated sugar 2 tablespoons butter Y* cup currants 1 teaspoon cinnamon, cloves Yi cup seeded raisins and nutmeg, mixed 1 cup Madeira wine Yi teaspoon salt Sauce

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