A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This recipe may be steamed or boiled; very nice either way. Serve warm with hard sauce.
Preserved exactly as written in the original source
Break up about a pint of stale bread after cutting off the crust
Pour over it a quart of boiling milk; add to this a piece of butter the size of a small egg
Cover the dish tight and let it stand until cool
Then with a spoon mash it until fine, adding a teaspoonful of cinnamon and one of nutmeg grated, half a cupful of sugar and one-quarter of a teaspoonful of soda dissolved in a little hot water
Beat up four eggs very light and add last
Turn all into a well-buttered pudding-dish and bake three-quarters of an hour
Serve it warm with hard sauce
Modern guidance to help you succeed with this vintage recipe
Pouring boiling milk over stale bread creates a custard base where the bread's starch granules gelatinize and absorb liquid, forming a tender structure. The small amount of baking soda neutralizes acids in the bread and milk, preventing curdling while promoting browning. Adding beaten eggs last preserves their air-trapping proteins, creating a lighter texture, while the butter's fat molecules coat flour proteins to prevent a tough, rubbery pudding.
The bread and milk mixture can be prepared through step 3 up to 24 hours ahead and refrigerated. Bring to room temperature before continuing with step 4. Do not add eggs until ready to bake, as the leavening power of beaten eggs diminishes over time.
Store leftover bread pudding covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or the entire dish covered with foil in a 325°F oven for 15-20 minutes. The texture will be softer than when freshly baked but still enjoyable. Serve with freshly made hard sauce for best results.
AI-generated tips from Chef Cecil's culinary database
The bread and milk mixture can be prepared through step 3 up to 24 hours ahead and refrigerated. Bring to room temperature before continuing with step 4. Do not add eggs until ready to bake, as the leavening power of beaten eggs diminishes over time.
Store leftover bread pudding covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or the entire dish covered with foil in a 325°F oven for 15-20 minutes. The texture will be softer than when freshly baked but still enjoyable. Serve with freshly made hard sauce for best results.
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