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White Bread Pudding

White bread pudding (loffpudding): buttered slices of loaf layered in a mold with chopped almonds and lemon zest, covered with a custard of 4 eggs, 120 g sugar, almond drops and 7.5 dl milk, cooked in a water bath 1–1½ hours or baked 1 hour, served with a red berry sauce.

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

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About the dish

The most festive of the bread puddings on the page, with almonds, lemon zest and almond drops. Erken gives the quantity of wheat buns by price, "for 20 øre", as was common in 1914.

How to make it

  1. 1

    Prepare the bread

    Cut the crust off the loaves, slice them into finger-thick slices and butter the slices.

  2. 2

    Layer in the mold

    Lay the slices buttered-side down in a well-greased and coated mold, and scatter blanched, finely chopped almonds and grated lemon zest between the layers.

  3. 3

    Custard

    Whisk the eggs and sugar together, add the almond drops and thin with the milk.

  4. 4

    Let soak

    Pour the custard over the bread and let the mold stand a while with a weight on top, until the bread is soaked through.

  5. 5

    Cook or bake

    Cook the pudding in a water bath in the oven for 1–1½ hours, or bake it in the oven about 1 hour.

  6. 6

    Serve

    Serve the bread pudding warm with a red berry sauce.

Changes from the original

Measures are converted to modern units, and "20 øre of wheat buns" is interpreted as about 6–8 buns. Almond drops can be replaced with a few drops of bitter almond essence. The method has been broken into steps.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 464) → 1949 (proofread, p. 530)~41% of the text changedremovedadded
3 franskbrød eller for 20 øre hveteboller 50 gr. mandler 75 gr. smør 120 gr. sukker ¾ y 2 1. melk 4 egg 5 mandeldraaper ½ citron. mandeldråper y 2 sitron. Brødene skrælles, skrelles, skjæres i fingertykke skiver, paasmøres påsmøres og lægges legges i en godt smurt og strøet strødd form med smørsiden ned; de skoldede, skåldede, finhakkede mandler og det revne citronskal sitronskall strøes mellem lagene. Eggene piskes med sukkeret, tilsættes mandeldraaperne tilsettes mandeldråpene og melken. Dette heldes helles over brødet i formen, staar står en stund med pres paa, press på til brødet er gjennemtrukket. Koker i vandbad vannbad i stekeovnen 1—1½ stekovnen 1 —1 y 2 time eller stekes 1 time. Serveres med rød saus.

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Frequently asked questions

What kind of bread is used in the bread pudding?
Three loaves of white bread or wheat buns (worth 20 øre in 1914). The loaves are trimmed, cut into finger-thick slices and buttered, then laid buttered-side down in a greased and coated mold.
How long does the preparation take?
The pudding is cooked in a water bath in the oven for 1–1½ hours, or baked for 1 hour. Allow additional time for the bread to soak through with the custard under a weight.
Why should the pudding stand with a weight on top?
The weight makes the bread slices absorb the custard and soak completely through, so the pudding turns out even and moist.
What is served with it?
A red berry or fruit sauce. The pudding is flavored with almonds, grated lemon zest and five almond drops.

Equipment for this dish

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