A historical dessert from Recipes from here and there (1900). Allow to soak thirty minutes. Serve with whipped cream, or marshmallow creme sauce.
Preserved exactly as written in the original source
Add one-half cup sugar caramelized to four cups scalded milk
When dissolved, add two cups stale bread crumbs
Allow to soak thirty minutes
Add two slightly beaten eggs, two-thirds cup sugar, one-half teaspoon salt, one teaspoon vanilla
Bake one hour in buttered pudding dish
Serve with whipped cream, or marshmallow creme sauce
Modern guidance to help you succeed with this vintage recipe
Caramelizing sugar before adding it to milk creates complex bitter-sweet flavors through the Maillard reaction and caramelization, transforming simple sucrose into hundreds of flavor compounds. The thirty-minute soak allows the stale bread to fully hydrate and soften, creating a custard base where egg proteins will set during baking. Scalding the milk (heating to 180°F) dissolves the caramelized sugar quickly and denatures milk proteins, resulting in a smoother, more tender custard texture.
The bread can be cubed and left out to stale up to 2 days ahead. The pudding can be assembled (through step 4) and refrigerated for up to 4 hours before baking; add 10-15 minutes to the baking time if starting from cold.
Store covered in the refrigerator for up to 3 days. Serve chilled, at room temperature, or reheat individual portions in the microwave for 30-45 seconds. The texture will soften slightly upon storage as the custard continues to absorb into the bread.
AI-generated tips from Chef Cecil's culinary database
The bread can be cubed and left out to stale up to 2 days ahead. The pudding can be assembled (through step 4) and refrigerated for up to 4 hours before baking; add 10-15 minutes to the baking time if starting from cold.
Store covered in the refrigerator for up to 3 days. Serve chilled, at room temperature, or reheat individual portions in the microwave for 30-45 seconds. The texture will soften slightly upon storage as the custard continues to absorb into the bread.
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