The Guild Fanucci

Faheud’s Cookbook, Page 03
Bread Custard Pudding
© 2004 George Reed

There are loads of bread pudding recipes out there, and one might ask why I’d bother tossing something that simple into the decadence cookbook. Well, this is not the typical recipe, nor does it produce typical results. If you happen to enjoy the light custard desserts for which High English Tea’s are famous, then you will appreciate this recipe. It creates a very custard-driven dessert, as opposed to something you can slice and pour hard sauce on. That’s not a dig at that kind—I visit that spot on the buffet whenever I see it…

This recipe does NOT redact well. If you double it, you will achieve tasty results, but it will not in fact be bread custard pudding. Bigger is not always better.

Ingredients to acquire:

• 1 ½ cups bread, torn into ½ inch bits. Not pulverized, mind, just torn bits. You can press it into the measuring cup a bit to ensure it’s a proper fill. I recommend against mashing it, as you end up with something that does not mix and play well with others.
• 1 Cup sugar {any white, granulated sugar will do. If you use powdered sugar, My 92 year old English Grandmother will find you.}
• 2 eggs, lightly- beaten. How can a recipe that allows you to give a beating go wrong? Just be careful to avoid making a great froth of the eggs. No Meringues here, please. Beat them too hard and you have recreated early attempts at vulcanization.
• 1 Tablespoon butter. Not margarine or any of the low carb, low fat, low utility-in-cooking goop that’s out there.
• ½ teaspoon Vanilla. Please do yourself a favor and use the real stuff. Might as well put in the entire contents of a lava lamp as artificial vanilla.
• 3 cups scalded whole milk. Please be careful not to scorch the milk. I use only whole milk as the lowered fat content of skim or 2% or Gahfahbid SOY milk is somewhere between “Ahem…” and “Scary.” Nuff said.

Preheat Oven to 350 degrees. Be sure your oven is within +/- 10 degrees.

1. Take a glass, 9×9 inch baking dish. Find a metal brownie pan etc, that it will fit inside comfortably. This is important later, trust me.
2. Combine milk and bread crumbs in saucepan.
3. Heat slowly to the boiling point, stirring to prevent scorching.
4. Remove from heat. Add the butter and stir in until melted.
5. Place the beaten eggs in the baking dish, mixing in the sugar until well mixed.
6. Pour in and blend milk - bread mixture.
7. Stir in Vanilla
8. Place baking dish inside the metal pan. Pour in ½ its depth of water. You are creating a steam bed. Too much water and it boils and splashes into your pudding creating an unusual—yet icky—result.
9. Bake for 1 hour

The magical combination of baking and a steam bed creates a delightful Victorian Custard, worthy of the Royal tables.

Enjoy!