A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Serve with wine and lemon sauce. Pie-plant, cut up in small pieces with plenty of sugar, is fine made in this manner.
Preserved exactly as written in the original source
Butter the sides and bottom of a deep pudding-dish
Then butter thin slices of bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any fruit you prefer between each slice, until your dish is full
Beat up two eggs, add a tablespoonful of sifted flour
Stir with the three cupfuls of milk and a little salt
Pour over this the bread, let it stand one hour and then bake slowly, with a cover on, three-quarters of an hour
Then take the cover off and brown
Modern guidance to help you succeed with this vintage recipe
Letting the custard mixture rest for an hour allows the bread to fully absorb the liquid through capillary action, preventing a dry top layer. The flour stabilizes the custard by absorbing excess moisture and preventing curdling during the long, slow bake. Covering the dish initially traps steam, ensuring even cooking throughout, while the final uncovered browning creates a caramelized crust through the Maillard reaction as surface sugars and proteins interact with dry heat.
The assembled pudding can be prepared through the 1-hour soaking step, then covered and refrigerated for up to 12 hours before baking. Add 10-15 minutes to the covered baking time if starting from cold. The baked pudding can be made up to 1 day ahead and reheated, covered, in a 300°F oven for 20 minutes.
Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds, or reheat the entire dish covered with foil in a 325°F oven for 15-20 minutes until warmed through. The texture will soften upon reheating but remains delicious served warm or at room temperature.
AI-generated tips from Chef Cecil's culinary database
The assembled pudding can be prepared through the 1-hour soaking step, then covered and refrigerated for up to 12 hours before baking. Add 10-15 minutes to the covered baking time if starting from cold. The baked pudding can be made up to 1 day ahead and reheated, covered, in a 300°F oven for 20 minutes.
Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds, or reheat the entire dish covered with foil in a 325°F oven for 15-20 minutes until warmed through. The texture will soften upon reheating but remains delicious served warm or at room temperature.
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