Bread Pudding

Ingredients

• Bread
• milk
• eggs
• sugar
• vanilla

Method

1. 1

   Soak bread in milk, then mix with eggs, sugar, and vanilla.

2. 2

   Bake until the top is well gratinated.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 267. The excerpt below is the record exactly as published.

sugar mass, with eggs, juice and zest of lemons; a classical dish. Somersetshire Pudding: Egg, flour, sugar, and butter in equal parts, flavoured. The stiri’ed mass is poured into small conical tins which are only half filled ; during baking they rise to double the volume of the dough or batter. They are eaten with wine sauce, and when cold admit of being dressed with liqueur, or wine and custard, or as trifle. They ai’e related to the biscuit puddings, resembling Savoy cake. Phimi Pudding is the national English representative of this class of dishes. It is generally boiled, but may be baked in a buttered casserole. A French author says that plum pudding was a farinaceous dish, without which there was no good meal in England ; essen- tial and constitutive were flour, eggs, and butter, the taste of which was enhanced by different ingredients : cherries, sago, citron, cauliflower, etc. Plums, required by the title, are not mentioned. Puddings of vermicelli, semolina, tax>ioca, and luheat-grits are analogous to souffles, inasmuch as their ingredients are twice cooked. Broion Bread and Cherry Pitdding is an English analogue to the German thick Cherry Cake so called, which is really a pudding, mostly eaten cold. Brioche Jam and Custard Pudding is made with variations. Bread Pudding

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