American
Bread and Butter Pudding
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 Baker’s Stale Loaf
- As needed Butter
- 3 Eggs
- ½ cup Sugar
- ¼ teaspoon Salt
- 1 quart Milk
Make it
Method
- 1
Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down.
- 2
Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce.
- 3
Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.
Source & rights
Where this recipe comes from
Bread and Butter Pudding, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.