Delicious Bread Pudding
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a quart of milk
- four well-beaten eggs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Butter some slices of bread, cut thin, and lay them in a dish, with currants and citron between;
- pour over it a quart of milk, with four well-beaten eggs, and sugar sufficient to sweeten to taste, and bake.
- Serve with sauce.
- It is easily made, and very nice.
- It is good hot or cold.
Plating
Cookware for this recipe
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Chef's knife