Bread pudding lovers will smack their lips at this recipe. Simple but hearty, it combines basic ingredients to make a dish that is rich and satisfying. The sauce is the crowning touch.
Cut a loaf of bread as thin as possible, put a layer of it on the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currant or stoned raisins; do this until the dish is full; let the currants or raisins be on top; beat four eggs, mix them with a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg — pour it in, and bake in a moderate oven — eat it with wine sauce.
- A large round loaf of French or Italian bread
- ¼ pound of butter
- ½ cup of dried currants or raisins (currants are sweeter)
- 3 eggs
- 2 cups of milk
- ½ cup sugar
- 1 tsp grated nutmeg
- For Sauce: ½ stick butter, ¼ cup white wine, ¼ cup sugar
- This can best be described as a layered bread pudding with a hard sauce.
- Grease a 9” pie plate or layer cake pan.
- Slice the bread rather thin with a serrated edge knife. ¼ inch thick is nice.
- In the bottom of the plate/pan make one layer of bread slices, then put some butter pats on top, then strew some currants or raisins over that. Repeat that process until your plate/pan is full.
- In a bowl whip the eggs and blend in the warm milk, sugar and nutmeg until sugar is dissolved.
- Carefully pour this over the bread mixture in the plate/pan until it soaks into the bread without overflowing.
- Bake in a 375°F oven for 25 to 35 minutes or until the bread is browned and you can touch the top and it springs back.
- For the sauce combine the sugar, wine and butter in a saucepan and stir it over medium/high heat until thick and drizzle over the finished pudding.