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Favourite pudding

A pudding of white bread soaked in boiling milk with sugar, vanilla sugar and eggs, baked in a water bath in the oven and turned out, served hot or cold with a sauce. Serves 6–8. From Erken's Stor kokebok (1949), p. 528.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 528 (falt i det fri)

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About the dish

Favourite pudding is a rich bread pudding served both hot and cold, which the book recommends with white wine sauce or raspberry sauce.

How to make it

  1. 1

    Soak the bread

    Cut up the bread and pour over the boiling milk, vanilla sugar and sugar. Leave until the bread is well soaked, about ½ hour.

  2. 2

    Stir in the eggs

    Press the mixture through a fine sieve or colander. Stir in 4 whole eggs, well beaten, then 6 egg yolks one at a time, and finally 4 stiffly whisked egg whites.

  3. 3

    Bake in a water bath

    Pour into a well-buttered, crumb-dusted mould, preferably a ring mould. Cook in a water bath in the oven for ½–¾ hour.

  4. 4

    Serve

    Turn out the pudding. Serve with custard or fruit sauce, or cold with raspberry sauce or white wine sauce. Serves 6–8.

Changes from the original

Measures are converted to g, dl and tsp. The book's two paragraphs (short and detailed) are combined. The "10 eggs" are divided as in the text: 4 whole, 6 yolks and 4 whites. The book gives no oven temperature.

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Frequently asked questions

How long should the bread soak?
About ½ hour in the boiling milk.
What is the pudding served with?
Custard or fruit sauce when hot, or cold with raspberry sauce or white wine sauce.
How many does it serve?
The book says 6–8 people.

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