This bread pudding is the perfect combination of crust-like bread paired with a soft and creamy pie-like filling. Your friends and family will appreciate the goodness and simplicity of a vintage recipe.
I can honestly say I have never made bread pudding nor have I ever tasted it…before now. I can remember seeing a somewhat modern version of it, which looked like pieces of bread sticking out of a dish of instant pudding. I dared not try it.
I actually was encouraged to give this recipe a try when I saw this Townsends video and decided this would be my first colonial recipe.
Not only is this an easy recipe to make, and yummy, but I think it could be made all year round.
Amelia Simmons’ Bread Pudding
This is Amelia Simmons’ bread pudding from the American Cookery circa 1798. Although Ms. Simmons attempted to make her cookbook uniquely American, she couldn't completely give up the English influence. This pudding recipe uses all the same ingredients used in British cookbooks.
How to Make This Bread Pudding
Mixing it All Together
Soak bread in milk for about one half hour or until almost mushy
Grind the bread thro' a sieve or cullender into a separate bowl
Add in the eggs, sugar, butter (softened), rose water, and cream
Mix well and pour into a well buttered 9 inch pie pan(s)
Add raisins on top
Bake in 350 degree Fahrenheit oven for 40 minutes or until crust turns a golden brown
Note: The original recipe has been cut in half. You will only need one pie pan.