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Bread and Butter Pudding

Bread and butter pudding: buttered slices of white bread layered in an ovenproof dish with currants, poured over with an egg-milk of 1 egg, 60 g sugar, and 8.5 dl milk, soaked 30 min and baked about 45 min. Served with red sauce or sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 464 (falt i det fri)

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About the dish

Erken's version of the English «bread and butter pudding». She recommends it as an easy, good, and inexpensive way to use up stale white bread and buns.

How to make it

  1. 1

    Prepare the bread

    Cut the white bread into thin slices and butter them. Clean the currants.

  2. 2

    Fill the dish

    Layer the bread slices in an ovenproof dish and scatter the currants between the layers.

  3. 3

    Make the egg-milk

    Whisk the egg, stir in the sugar, and thin with the milk a little at a time.

  4. 4

    Let soak

    Pour the egg-milk over the bread and let the dish stand about 30 minutes.

  5. 5

    Bake

    Bake the pudding in a not-too-hot oven (about 175 °C (345 °F)) for about 45 minutes.

  6. 6

    Serve

    Serve with red sauce or sugar.

Changes from the original

Measures are converted to modern units (⅞ liter milk = about 8.5 dl). The baking temperature «not too hot oven» is interpreted as about 175 °C (345 °F). The method is divided into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 464) → 1949 (korrekturlest, s. 530)~46% av teksten endretfjernetlagt til
500 250 gr. franskbrød 125 gammelt brød 30 gr. korinter smør 1 egg ⅞ 1. melk 50 20 gr. smør 60 korinter 30 gr. sukker. sukker 34 1. melk. Skjær brødet i tynde tynne skiver, smør dem paa, på, rens korinterne. Brødskiverne lægges korintene. Brødskivene legges i ildfast form, korinterne korintene strøes mellem brødskiverne. brødskivene. Egget vispes, irøres sukkeret og melken litt efter litt. Eggene og melken heldes helles over brødet, la formen staa ½ stå y 2 time, og puddingen stekes derefter i ikke for varm ovn ca. ¾ % time. Rød saus eller sukker til. Letvint, Lettvint, god og billig. En udmerket utmerket anvendelse av gammelt brød og hveteboller. Til 4 personer.

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Frequently asked questions

Why should the dish stand for half an hour before baking?
So that the bread slices can soak up the egg-and-milk mixture, making the pudding even and moist. It is then baked about 45 minutes in a not-too-hot oven.
Can I use stale bread?
Yes, the recipe is intended precisely as «an excellent use for stale bread and buns». Use 500 g white bread cut into thin slices and buttered.
What is served with the pudding?
Red sauce (berry sauce) or just sugar, according to the original recipe in Schønberg Erken's «Stor kokebok» from 1914.
What is the egg mixture made of?
1 egg is whisked, then 60 g sugar and ⅞ liter milk are stirred in little by little, before the mixture is poured over the bread slices with the 125 g cleaned currants between the layers.

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