Brown Bread Pudding (New England Style)
From Perfection in baking, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 12. The excerpt below is the record exactly as published.
Brown Bread Pudding;. ■ NEW ENGLAND STYLE. Cut into thin slices a loaf of graham bread or brown bread; butter them well. Arrange them in layers in buttered, sugar-dusted moulds until half full; fill up with plain custard. Some English currants may be sprinkled between the layers
Cook this with the app: pantry check, scaling, and the assistant.