MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bread And Butter Puddings
Categories: Puddings
Yield: 1 Batch
10 sl Commercial white bread; up
-to 14, crusts removed *
1/2 c Butter; melted
2 c Milk
1 1/2 c Currants
1/2 c Sugar; heaping
6 Eggs
1/4 c White wine
Arrange bread in a pyrex or other heatproof container - tear some
of the slices in half to make them fit more closely. (You'll be
cutting the bread up more finely and transferring it to a baking
dish, so don't worry too much about careful arrangement.) Heat the
milk just until bubbles form at the edges, add the melted butter, and
pour over the bread. Gently press down on the top layer of bread with
a fork to make sure it is evenly saturated. Cover container and set
aside to cool to room temperature. (I hurried this step along by
cooling it slightly and then transferring it to the fridge.)
Once bread mixture has cooled and the liquid has been mostly
absorbed, cut the bread into smaller pieces by making an X motion
with two table knives, just as you'd cut butter into pastry dough.
Combine wine, eggs, and sugar and whisk lightly. Pour over bread
mixture and add currants, then stir until everything is evenly
distributed.
Heat oven to 350 F. Transfer bread mixture to a well-greased 9x13"
baking dish ** and bake for 60-70 minutes, until puffed and golden
brown. Cool on a wire rack and serve warm or at room temp. ***
* Note: Determining how much bread to use was a little tricky. The
early modern penny loaf was a small loaf of bread that cost - you
guessed it - a penny, but the size of the loaf varied based on the
cost of flour. So, based on the amount of liquid the recipe called
for and by comparing it to modern bread pudding recipes, we used 10
slices of a commercial loaf of white bread. (We chose this because it
was easy to pick up while we were getting the other ingredients;
other bakery breads would also be great.) Before removing the crusts,
the 10 slices weighed 14 oz. This amount of bread made for a
delicious but very, very wet bread pudding; we agreed that another
few slices would have made a good difference in texture. So, you
could use anywhere from 14 to 18 or even 20 oz bread (before removing
the crusts), depending on what texture you prefer. There's enough
liquid that 20 oz of bread should work; more than this might make for
an overly dry pudding. And if you can plan ahead and use slightly
stale bread, it will absorb the liquid even better.
** Note: We tried baking this in a 9" pie dish but had to remove some
of the mixture into two ramekins and bake them separately to avoid
overflow. A larger baking dish avoids this problem. You could also
distribute the bread mixture into ramekins or other smaller baking
dishes: the ramekins did bake up adorably.
*** Note: While the original does call for a sauce of butter, wine,
and sugar, the bread pudding was so moist and rich that we didn't
feel like it needed the enhancement. If you're feeling particularly
decadent, however, by all means add the sauce!
Recipe by Marissa Nicosia
Recipe FROM:
<
https://rarecooking.com/2015/09/10/bread-and-butter-puddings/>
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