BLACK BREAD PUDDING
This classic Black Bread Pudding recipe offers a comforting and rich dessert with a unique flavor profile. The combination of stale rye bread, eggs, sugar, and warm spices creates a satisfyingly sweet and slightly spiced pudding. Finished with a splash of wine, this pudding is a delightful treat, perfect for a cozy evening or a special occasion. Serve with a sherry wine sauce or whipped cream for an extra touch of indulgence.
Ingredients
- 3 large Large eggs
- 1 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground allspice
- 1 cup Stale rye bread crumbs
- 1 cup Dry red wine (claret) (Originally claret or white wine. Substituted with dry red wine for modern preference.)
- as needed Sherry wine sauce or whipped cream (for serving) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, beat the egg yolks with the sugar until well combined. Stir in the cinnamon, cloves, and allspice.
- 2Gradually add the rye bread crumbs to the egg mixture, mixing until combined. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the bread mixture.
- 3Preheat oven to 325°F (160°C). Pour the mixture into a baking dish and bake for 30 minutes.
- 4About 30 minutes before serving, pour the claret (or white wine) over the pudding. Serve warm with sherry wine sauce or whipped cream.