Skip to main content

Mrs Beeton's Bread Pudding Recipes: 4 Variations

  • Author:
  • Updated date:

I may not be an exemplary cook or food aficionado, but I know food I enjoy. As the saying goes, "The proof is in the pudding."

Bread and butter pudding is so tasty. It sets my taste buds alight just looking at it.

Bread and butter pudding is so tasty. It sets my taste buds alight just looking at it.

Mrs Beeton's Bread and Butter Pudding Recipes

Bread and butter puddings seem timeless. I remember them as a child, and my parents remembered them from their childhoods, too. One of the earliest written recipes for bread and butter pudding was penned by John Nott in 1723.

The term pudding means something eaten after the main course or to describe a dessert. However, an authentic pudding is something that is boiled or steamed.

These easy-to-make bread puddings are some of my favorite dishes. Isabella Mary Beeton describes these recipes in her book, Mrs Beeton's Book of Household Management, first published in 1861.

Mrs Beeton's Baked Bread Pudding

A classic pudding. Simple ingredients, simple preparation, and such a satisfying and comforting dessert. I can't think of anything more warming on a cold winter day.

Time: 1 hour 45 min

Yield: 5 to 6 servings

Ingredients

  • 8 ounces of stale bread
  • 4 ounces raisins or currants, cleaned and picked
  • 2 ounces suet, finely chopped
  • 2 ounces sugar
  • 1 egg
  • milk
  • 1 pinch nutmeg

Instructions

  1. Break the bread into small pieces, cover them with cold water, and then soak for 30 minutes.
  2. Then strain and squeeze dry.
  3. Beat out all the lumps with a fork. Stir in the sugar, suet, raisins, nutmeg, and mix well.
  4. Stir in the sugar, suet, raisins, nutmeg and mix well.
  5. Beat the egg and add to the mix.
  6. Add as much milk as is necessary to make the mixture moist enough to drop readily from the spoon.
  7. Pour into a greased pie-dish and bake gently for 1 hour. When done, turn out on to a hot dish, and dredge well with sugar.
  8. When done, turn out on to a hot dish, and dredge well with sugar.

A History of Bread Pudding

Mrs Beeton's Boiled Bread Pudding

Time: About 3 hours

Scroll to Continue

Read More From Delishably

Yield: 5 to 6 servings

Ingredients

  • 1 lb. stale bread
  • 6 ounces raisins or currants, cleaned and picked
  • 3 ounces finely chopped suet.
  • 3 ounces sugar
  • 2 ounces peel
  • 1 egg
  • 1/4 pint milk
  • A good pinch of nutmeg

Instructions

  1. Break the bread into small pieces and cover them with cold water.
  2. Soak for 30 minutes before straining and squeezing dry.
  3. Beat out all the lumps with a fork.
  4. Add the raisins, suet, sugar, peel and nutmeg, and mix well.
  5. Beat the egg and add it to the milk.
  6. Stir into the rest of the ingredients.
  7. Put into a greased basin.
  8. Steam or boil for 2 hours.
  9. Serve with a sweet sauce if liked.

Video: How to Make a Bread Pudding

Mrs Beeton's Baked Bread and Butter Pudding

Time: 2 hours and 15 minutes

Yield: 4 to 5 servings

Ingredients

  • 5 or 6 thin slices of bread and butter
  • 1 pint milk
  • 2 eggs
  • 1 dessertspoonful sugar
  • sultanas
  • currants or candied lemon (optional)

Instructions

  1. Cut off the crust and divide each slice of bread into 4 squares.
  2. Arrange them in layers in a well-buttered pie-dish.
  3. Sprinkle each layer with sultanas or whatever is being used.
  4. Beat the eggs and cover the bread, which should only half fill the dish.
  5. Let it stand at least 1 hour for the bread to soak.
  6. Bake in a moderately cool oven for nearly 1 hour.

Mrs Beeton's Steamed Bread and Butter Pudding

Yield: 4 to 5 servings

Ingredients

  • 5 or 6 thin slices bread and butter
  • 3/4 pint milk
  • 2 eggs
  • 1 dessertspoonful sugar
  • sultanas
  • currants or candied lemon (optional)

Instructions

  1. Butter a pudding basin.
  2. Sprinkle it with currants, or chopped peel, or arrange raisins or sultanas in some simple design on the bottom and sides of the bowl.
  3. Cut each slice of bread into four pieces and place them in layers, each layer being sprinkled with fruit and a little finely chopped candied peel.
  4. Beat the eggs.
  5. Add the milk and the sugar and stir until the sugar is dissolved.
  6. Then pour slowly over the bread.
  7. Let it stand at least one hour or if convenient for two hours.
  8. Before being cooked, cover the top with a greased paper.
  9. Steam slowly for about one hour.
  10. Serve with a sweet sauce or fruit syrup.

Luxury at a Thrifty Price

A traditional warm and comforting food that is sure to please the whole family. So easy to prepare, sourced from everyday ingredients, yet so pleasing to eat.

For a family in need of a taste of luxury at a thrifty price—this pudding is top of the list in my book.

Related Articles