Bread Pudding - History of the DishPopular in England, the United States, and in Latin American countries (where it is known as Dulce de Leche), Bread Pudding's origins are as old as the need to make use of stale bread, probably reaching back to ancient times. Cookbooks from the 19th century often feature pudding made with crumbs. Nowadays, chunks or slices of bread are used. Egg, milk, and sugar are usual ingredients; currants or raisins are often added. A sweet whiskey sauce makes the perfect accompaniment. A simple recipe from Lafcadio Hearn's The Creole Cookbook of 1885 states: "Butter some slices of bread, cut thin, and lay them in a dish, with currant and citron between; pour over it a quart of milk, with four well-beaten eggs, and sugar sufficient to sweeten to taste, and bake. Serve with sauce." Vintage menu from winter 1908 for The Blum Restaurant in Blum Bros. department store in Philadelphia -- offering today's "specially planned" luncheon for 30 cents featuring "Bread Pudding" as a dessert choice. |
Bread Pudding Recipes
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