Popular 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."
Here's a straightforward version of the classic
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2 cups milk or light cream
1/4 cup butter
2/3 cup brown sugar
3 eggs
1 Tbsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 teaspoon vanilla extract
3 cups bread, torn into small pieces
1/2 cup raisins
In medium saucepan, over medium heat, heat milk until hot but not boiling . Combine butter and milk, stirring until butter is melted.
Cool to lukewarm. Combine sugar, eggs, cinnamon, nutmeg, cloves, and vanilla. Beat with an electric mixer at medium speed for 1 minute.
Slowly add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins and pour batter on top of bread.
Bake at 350° for 45 to 50 minutes or until set. Serve warm.
This Whiskey Sauce is from Jeff Smith'sThe Frugal Gourmet Celebrates Christmas
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1/2 cup (1 stick) butter
1 cup confectioners' sugar
1 egg, well beaten
2 tablespoons whiskey, or more to taste
In a double boiler, cook the butter and sugar until the sugar is completely dissolved and very hot. Remove from the heat.
Add the beaten egg, using a whisk, so that it will not curdle. When very smooth, allow to cool. Add the whiskey to taste.
