This bread pudding recipe has roots in 11th-century England, where it began as a way to use stale bread. Known as “poor man’s pudding,” it combined bread with milk, eggs, and a sweetener. By the 13th century, bread pudding recipes had appeared in English cookbooks. The dish evolved over the centuries, spreading across the world, each region incorporating its own ingredients and flavors. Today, it remains a beloved dessert, appreciated for its rich, war and comforting taste.
Here goes.
Bread Pudding
Transform stale bread into a delightful dessert by soaking it in a mixture of milk, eggs, sugar, and spices, then baking until golden and set. Serve warm with a drizzle of caramel sauce or a dusting of powdered sugar.
- ½ litre milk
- 2 large eggs
- 5 tbsp sugar (divided)
- 5 slices bread
- ½ inchwide? butter
- Salt (a pinch)
- 5 drops vanilla essence
- nutmeg ( grated (optional))
In a pan, beat eggs, milk, half sugar, essence/nutmeg until sugar is dissolved. Break bread into small pieces by hand and soak in the mixture. Let stand.
In a different thick-bottom pan add butter and remaining half of the sugar to make a good layer of caramel coating and on low heat let caramelize. When sugar melts and turns brown, switch off.
Pour in the bread and milk mixture and cover with foil.
Place in a steaming basket over 2 inches of boiling water. Cover and steam for 30-40 minutes.
Let cool. Run a knife along the edges and invert over a serving dish.
Serve warm with a drizzle of caramel sauce or a dusting of powdered sugar
