Bread pudding
Bread Pudding
Bread Pudding (pronunciation: /brɛd 'pʊdɪŋ/) is a popular dessert made from stale bread, milk, eggs, and sugar, often spiced with cinnamon and/or nutmeg, and sometimes containing dried fruits or nuts. The dish is believed to have originated in the 11th century as a means of using up leftover bread.
Etymology
The term "Bread Pudding" is derived from the Old English words brēad (bread) and poding (a type of sausage), reflecting the dish's origins as a way to use up stale bread.
Related Terms
- Custard: A dessert made from milk and eggs, often used as a base for bread pudding.
- Pudding: A general term for a variety of sweet or savory dishes, including bread pudding.
- Bread: A staple food prepared from a dough of flour and water, often used as the main ingredient in bread pudding.
- Dessert: The course that concludes a meal, often sweet, such as bread pudding.
Preparation
Bread pudding is typically prepared by soaking cubes of stale bread in a mixture of milk, eggs, and sugar, then baking the mixture until it sets. Spices, dried fruits, or nuts may be added for flavor. The dish is often served with a sweet sauce, such as caramel or vanilla.
Variations
There are many regional variations of bread pudding. In the UK, it is often made with suet and served with custard. In the US, it is typically sweet and served as a dessert, often with a sweet sauce. In Louisiana, a popular variation is made with French bread and served with a whiskey sauce.
External links
- Medical encyclopedia article on Bread pudding
- Wikipedia's article - Bread pudding
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