From east to west, north to south, bread pudding recipes exist around the world. Called by different names in Malaysia, Panama, Germany, and Puerto Rico, and made with different ingredients and liquids, bread pudding is a comfort food for those not wishing to waste stale bread. Made for centuries in English kitchens, it would not be a surprise if the bread pudding recipes in Louisa Macculloch’s 19th century cookbook date back to her English grandmother or great-grandmother.
The recipe shared below appears to be based on an even earlier recipe, also included in her cookbook, which calls for the bread pudding to be baked in water. In the converted recipe, it was taken into account that a dry pint is more than a liquid pint. Extra liquid may have been necessary in the early recipe because the texture of 19th century bread may have needed more moisture to not dry out too quickly when baked. We hope you make time to enjoy another recipe from Macculloch Hall Historical Museum!
Mrs. Macculloch’s Bread Pudding Recipe
One pint stale bread
1 quart cold milk
1 teaspoon salt
3 tablespoons full sugar
2 eggs beaten with a spoon
Soak bread in milk, then mash smooth and add other ingredients. Bake in moderate oven 45 minutes. Serve hot.
Adapted Bread Pudding Recipe
6 slices stale bread
2 cups of milk
1 teaspoon of salt
3 tablespoons of sugar
Preheat oven to 350° degrees. Cut bread into large cubes and soak in two cups of milk. Beat two eggs and stir in salt and sugar. Pour egg mixture over soaked bread and incorporate thoroughly. Put into ungreased baking dish. Bake for 45 minutes or until top is light brown. Serve hot with sauce or fruit. Remainder of bread pudding should be refrigerated.
- Check out this 2008 article by Joanne McFadden which shares a variety of bread pudding recipes.
Topic: Munchie Monday
Age / Level: High School, Life Long Learner