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Baked Bread Pudding


Mixture of breadcrumbs with butter, milk, sugar, egg, spice and peel, topped with stiff egg-white, baked (Acton 1845). For other types, see: Bread Pudding.

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Pour, quite boiling, on six ounces (or three quarters of a pint) of fine bread-crumbs and one ounce of butter, a pint of new milk, cover them closely, and let them stand until the bread is well soaked; then stir to them three ounces of sugar, five eggs, leaving out two of the whites, two ounces of candied orange-rind, sliced thin, and a flavouring of nutmeg; when the mixture is nearly or quite cold pour it into a dish, and place lightly over the top the whites of three eggs beaten to a firm froth, and mixed at the instant with three large tablespoonful of sifted sugar. Bake the pudding for half an hour in a moderate oven. The icing may be omitted, and an ounce and a half of butter, just warmed, put into the dish before the pudding, and plenty of sugar sifted over it just as it is sent to the oven, or it may be made without either
Bread, 6 oz.; butter, 1 oz.; milk, 1 pint; sugar, 3 oz.; eggs, 6 yolks, 3 whites; candied orange-rind, 2 oz.; little nutmeg. Icmg, 8 whites of eggs; sugar, 3 tablespoonful: baked,½ hour.

Add to a pint of new milk a quarter of a pint of good cream, and pour them boiling on eight ounces of bread crumbs, and three of fresh butter; when these have stood half an hour covered with a plate, stir to them four ounces of sugar, six ounces of currants, one and a half of candied orange or citron, and five eggs.

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