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Recipe Page

Bread Pudding, Baked

Name: Bread Pudding, Baked
Ingredients: 1/2 lb. of grated bread; 1 pint of milk; 4 eggs; 4 oz. of butter; 4 oz. of moist sugar; 2 oz. of candied peel; 6 bitter almonds; 1 tablespoonful of brandy

Categories -all-Meats Seafood Side Dishes Soups-Stews Desserts Breads-Cakes Toppings Drinks

Batter Pudding, Boiled

Colonial dessert

Bread Pudding, Boiled

Time: Nearly 3/4 hour.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Ingredients

1/2 lb. of grated bread
1 pint of milk
4 eggs
4 oz. of butter
4 oz. of moist sugar
2 oz. of candied peel
6 bitter almonds
1 tablespoonful of brandy

Directions

Put the milk into a stewpan, with the bitter almonds

Let it infuse for 1/4 hou

Bring it to the boiling point

Strain it on to the bread crumbs, and let these remain till cold

Add the eggs, which should be well whisked, the butter, sugar, and brandy,

Beat the pudding well until all the ingredients are thoroughly mixed

Line the bottom of a pie-dish with the candied peel sliced thin and put in the mixture

Bake for nearly 3/4 hour

Note: A few currants may be substituted for the candied peel, and will be found an excellent addition to this pudding: they should be beaten in with the mixture, and not laid at the bottom of the pie-dish.

Source: The Book of Household Management by Isabella Beeton (1859)

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