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.

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)

Be the first to rate

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
Prepare the bread
Cut the white bread into thin slices and butter them. Clean the currants.
2
Fill the dish
Layer the bread slices in an ovenproof dish and scatter the currants between the layers.
3
Make the egg-milk
Whisk the egg, stir in the sugar, and thin with the milk a little at a time.
4
Let soak
Pour the egg-milk over the bread and let the dish stand about 30 minutes.
5
Bake
Bake the pudding in a not-too-hot oven (about 175 °C (345 °F)) for about 45 minutes.
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 530)~83% of the text changedremovedadded

~~500 g loff (gammelt franskbrød). 50 g~~ 250 gr. gammelt brød 30 gr. smør ~~(til å smøre brødskivene). 125 g korinter (rensede).~~ 1 ~~stk egg. 60 g sukker. 8,5 dl~~ egg 20 gr. korinter 30 gr. sukker 34 1. melk. Skjær ~~loffen~~ brødet i tynne ~~skiver og~~ skiver, smør ~~dem. Rens korintene.. Legg brødskivene lagvis~~ dem på, rens korintene. Brødskivene legges i en ildfast ~~form og strø~~ form, korintene ~~mellom lagene.. Pisk egget, rør inn~~ strøes mellem brødskivene. Egget vispes, irøres sukkeret og ~~spe med~~ melken litt ~~om litt.. Hell eggemelken over brødet~~ efter litt. Eggene og melken helles over brødet, la formen stå ~~ca. 30 minutter.. Stek~~ y 2 time, og puddingen stekes derefter i ikke for varm ovn ~~(ca. 175 °C) i omtrent 45 minutter.. Server med rød~~ ca. % time. Rød saus eller ~~sukker.~~ sukker til. Lettvint, god og billig. En utmerket anvendelse av gammelt brød og hveteboller. Til 4 personer.

Note on Modernised

Mål er omregnet til moderne enheter (⅞ liter melk = ca. 8,5 dl). Steketemperaturen «ikke for varm ovn» er tolket som ca. 175 °C. Fremgangsmåten er delt i trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!