Mrs Beeton's Bread Pudding

July 31, 2013
5 Ratings
  • Serves 6
Author Notes

Quite heavily adapted from Mrs Beeton's 'Book of Household Management' (but retaining as much as possible of her original, rather brusque instructions), this unusual take on Bakewell pudding is almost certainly where the pudding began - effectively a bread pudding with bits of jam. —17years

What You'll Need
  • 2 cups breadcrumbs
  • 2.5 cups milk
  • 4 eggs
  • 3 tablespoons sugar
  • 6 tablespoons butter
  • 1 ounce ground almonds
  • jam
  1. Preheat oven to 350°F (180°C).
  2. Put the breadcrumbs at the bot­tom of a pie-dish.
  3. Over them a layer of jam of any kind that may be pre­ferred.
  4. Mix the milk and eggs together; add the sugar, but­ter, and poun­ded almonds; beat well together.
  5. Pour it into the dish and bake 1 hour.

See what other Food52ers are saying.

2 Reviews

andreabakes November 26, 2021
Mrs B knew a thing or two! Just a few tweaks because—>2021 and this is what we do:
I used a 1.5 quart, deep glass pie dish. I placed it with a sheet pan under it in - just in case. I took the crusts off of a challah and tore the bread into small cubes (ish). I melted the seedless raspberry jam and drizzled it over the bread. I melted the butter, let it cool a bit before I combined it with the egg mixture. I also added pinch of nutmeg and a pinch of cinnamon and a tsp of vanilla to the liquid. This was VERY delicious, rich, but light, lovely pudding. Huge hit.
Just try it, you’ll like it!
andreabakes November 26, 2021
Butter the dish before filling it.