Bread pie of stale white bread soaked in milk, layered with currants, poured over with an egg mixture with cream, sprinkled with rusk and melted butter, and baked in the oven.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 464 (falt i det fri)
A small, thrifty bread dish in the dessert chapter, where stale white bread is soaked in milk, layered with currants, and gratinated with a rusk topping and melted butter.
Soak the bread
Remove the crust from the stale white bread, cut it into slices, and soak the slices in the milk for about 30 minutes.
Fill the dish
Layer the bread slices in a greased dish with the cleaned and blanched currants between the layers.
Egg mixture
Whisk the egg with sugar and cream and pour the mixture over the bread.
Topping
Sprinkle crushed rusk over and drizzle the melted butter over the top.
Bake
Bake the pie in the oven at about 175 °C (345 °F) for 30–35 minutes until it is golden and cooked through.
Measures are converted to modern units (1¼ dl cream, 2.5 dl milk). Rusk is kept, but can be replaced with breadcrumbs. The original gives no baking time; about 30–35 minutes at 175 °C (345 °F) is estimated from the other bread puddings.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Kremfløte
Smør
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