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BREAD
PUDDINGS
 BAKED
PLAIN BREAD PUDDING |
| BREAD
AND BUTTER PUDDING |
| SUPERIOR
BREAD PUDDING |
| BOILED
BREAD PUDDING |
| TOAST
PUDDING |
| BREAD
PUDDING |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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BAKED
PLAIN BREAD PUDDING
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 teaspoon of cinnamon and one teaspoon of nutmeg grated, half a cup of
sugar and one-quarter of a teaspoon 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 warm with hard sauce.
NOTE: This recipe
may be steamed or boiled; very nice either way.
BREAD
AND BUTTER PUDDING
Place a layer of stale bread,
rolled fine, in the bottom of a pudding-dish, then a layer of any kind
of fruit; sprinkle on a little sugar, then another layer of bread crumbs
and of fruit; and so on until the dish is full, the top layer being crumbs.
Make a custard as for pies, add a pint of milk and mix. Pour it over the
top of the pudding and bake until the fruit is cooked.
TIP: Stale cake,
crumbed fine, in place of bread, is an improvement.
SUPERIOR
BREAD PUDDING
One and one-half cups of white
sugar, two cups of fine, dry bread crumbs, five eggs, one tablespoon of
butter, vanilla, rose-water or lemon flavoring, one quart of fresh rich
milk and half a cup of jelly or jam. Rub the butter into a cup of sugar;
beat the yolks very light, and stir these together to a cream. The bread
crumbs soaked in milk come next, then the flavoring. Bake in a buttered
pudding-dish—a large one and but two-thirds full—until the custard is "set."
Draw to the mouth of the oven, spread over with jam or other nice fruit
conserve. Cover this with a meringue made of the whipped whites and half
a cup of sugar. Shut the oven and bake until the meringue begins to color.
Eat cold with cream. In strawberry season, substitute a pint of fresh fruit
for preserves. It is then delicious. Serve with any warm sauce.
BOILED
BREAD PUDDING
To one quart of bread crumbs
soaked soft in a cup of hot milk, add one cup of molasses, one cup of fruit
or chopped raisins, one teaspoon each of spices, one tablespoon of butter,
a half teaspoon of salt, one teaspoon of soda, about a cup of flour sifted;
boil or steam three hours. Serve with sweet sauce.
TOAST
PUDDING
Toast several thin slices of
stale bread, removing the crust, butter them well, and pour over them hot
stewed fruit in alternate layers. Serve warm with rich hot sauce.
BREAD
PUDDING
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 tablespoon
of sifted flour; stir with the three cups 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.
Serve with wine and lemon sauce. |
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