Christmas

Mrs Beeton's Bread Pudding

Name: Mrs Beeton's Bread Pudding
Yield: Serves 6
Cuisine: American
Ingredients: 2 cups breadcrumbs; 2.5 cups milk; 4 eggs; 3 tablespoons sugar; 6 tablespoons butter; 1 ounce ground almonds; jam

by: 17years

July 31, 2013

6 Ratings

Serves 6

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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

Ingredients

2 cups breadcrumbs
2.5 cups milk
4 eggs
3 tablespoons sugar
6 tablespoons butter
1 ounce ground almonds
jam

Directions

Preheat oven to 350°F (180°C).
Put the breadcrumbs at the bottom of a pie-dish.
Over them a layer of jam of any kind that may be preferred.
Mix the milk and eggs together; add the sugar, butter, and pounded almonds; beat well together.
Pour it into the dish and bake 1 hour.

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3 Reviews

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Idienbee May 12, 2023

I was disappointed with how mine turned out. I spread the breadcrumbs on the bottom of the baking dish and then spread the melted jam all over the breadcrumbs - this had the effect of creating an impermeable barrier between the breadcrumbs and the eggy liquid so when the concoction was through baking the breadcrumbs were toasted and dry as a bone! None of the eggy liquid had managed to saturate the bread crumbs. Next time, I will gently pour about 1/3 to 1/2 of the eggy liquid over the breadcrumbs, then drop dollops of jam (leaving space between the dollops) and then pour the remaining eggy liquid over the jam. I also found it needed about an hour and a half to cook but that could just be my oven thermostat is not set properly. Hope this helps someone in future!

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!