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Baking & desserts · Home cooking · Weeknight
Bread Pudding
Something sweet from the public-domain kitchen, kept the way its author wrote it.
- 25 min hands-on
- 40 min total
- Serves 4
- under $4 a serving
- Vegetarian
- oven
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1quarter of a pound of grated stale breadcheck the label: may contain soy, sesame
- 1quart of milk, boiled with two or three sticks of cinnamon, slightly broken
- Eight eggs
- 1quarter of a pound of sugar
- 1little grated lemon-peel
Method one step at a time, with timers in the app
- Boil the milk with the cinnamon, strain it, and set it away till quite cold.
- Grate as much crumb of stale bread as will weigh a quarter of a pound. Beat the eggs, and when the milk is cold, stir them into it in turn with the bread and sugar. Add the lemon-peel, and if you choose, a table spoonful of rosewater.
- Bake it in a buttered dish, and grate nutmeg over it when done. Do not send it to table hot. Baked puddings should never be eaten till they have become cold, or at least cool.
Allergens, with the fine print read
- ⚠Contains dairy, eggs, gluten.
- ?Check the label: quarter of a pound of grated stale bread may contain soy, sesame, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by Miss Leslie, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.