BREAD PUDDING
This classic bread pudding recipe offers a comforting and satisfying dessert, perfect for using up stale bread. The combination of sweet milk, eggs, and sugar creates a creamy base, enhanced by the bright zest of lemon and the sweetness of raisins. Baked to golden perfection, this bread pudding is a delightful treat, served warm or cold, with a dollop of whipped cream or a drizzle of jelly sauce.
Ingredients
- 1 1/2 cups Bread crumbs
- 1 pint Whole milk (Originally "sweet milk". Substituted with whole milk for modern preference.)
- 2 large Eggs
- 1/2 cup Granulated sugar
- 1 whole Lemon
- 1/2 cup Raisins (Quantity estimated (not specified in original recipe))
- 1/2 cup Powdered sugar
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe) for greasing the dish.)
Instructions
- 1Soak the bread crumbs in the whole milk for 30 minutes.
- 2Separate the whites and yolks of the eggs. Place the egg whites in a cool place. Beat the yolks with the granulated sugar. Add the grated peel of the lemon and stir into the bread crumb mixture.
- 3Add the raisins to the bread crumb mixture. Grease a pudding dish with butter. Pour the mixture into the greased dish and bake in a moderate oven at 350°F (175°C) for about 30 minutes.
- 4Beat the egg whites to a stiff froth. Add the powdered sugar and spread this on top of the pudding. Return to the oven and brown delicately for about 5-10 minutes.