Plain Bread Pudding, Baked

Original Recipe

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 teaspoonful of cinnamon and one of nutmeg grated, half a cupful of sugar and one-quarter of a teaspoonful 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 it warm with hard sauce. This recipe may be steamed or boiled; very nice either way.

Ingredients

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  • 1 pint of stale bread after cutting off the crust
  • 1 quart of boiling milk
  • 1 piece of butter the size of a small egg
  • 1 spoon mash it until fine
  • 1 teaspoonful of cinnamon and one of nutmeg grated
  • 1 teaspoonful of soda dissolved in a little hot water
  • 4 eggs very light and add last

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Instructions

  1. 1

    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 teaspoonful of cinnamon and one of nutmeg grated, half a cupful of sugar and one-quarter of a teaspoonful of soda dissolved in a little hot water.

  2. 2

    Beat up four eggs very light and add last.

  3. 3

    Turn all into a well-buttered pudding-dish and bake three-quarters of an hour.

  4. 4

    Serve it warm with hard sauce.

  5. 5

    This recipe may be steamed or boiled; very nice either way.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)