My grandma, who had 7 children, used to save the end pieces off the loaves of bread to make this for them. My mom said it took about 2 weeks to save enough ends to make it. Every 2 weeks they all got “bread pudding “. Everybody was so excited when that day came.
Lol, me and my sister used to fight over the end piece (since a bread would last more than one meal for us) so no left overs. If you only have toast like the UK I can imagine it though
greyeaglem bread pudding is thicker, made of torn/cut pieces of bread and you put sauce made with liquor, French bread is thinner, made of slices and you put syrup on it. Similar, but not the same!
Until the mid-19th century, the Banda islands in SE Asia was our planet's only known source of nutmeg and mace. The village elders of Banda had associated the commerce of nutmeg with the apocalypse. They had been right since obtaining fame and fortune by capturing theses spices spurred European navigation and the seizure of Banda islands by European power, nearly completely massacring their people. The people of Banda used a Gaigai - a long stick attached to a hook / basket to pluck nutmeg from trees. To these people, nutmeg has a religious significance and a medicinal purpose. Often they will tie the nutmeg berry around the neck of a sick infant and ask god to heal the child. The Maluku use nutmeg's sedative effects for medicine, and will use nutmeg to treat the flu by rubbing it over their body for a warming feeling. Throughout Indonesia, grated nutmeg is used in warm milk to help toddlers sleep. In Maluku and Java, a sedative drink called obat penenang, is made with nutmeg and has been used medicinally for its sedative effects, and it's treatment of diarrhea, insomnia, mouth sores. It has also been added to betel quids for aphrodisiac effects in India.
@@TheElliement Also, for anyone in the know, nutmeg also acts as an extremely powerful deliriant drug when consumed in extremely high doses and can result in having delirious episodes for up to 72 hours even!
@@raptorinator True, there have been anecdotal accounts of nutmeg being consumed in psychoactive quantities historically, as far back as 1576 - when a pregnant lady became delirious after eating 10-12 seeds. In 1741, two soldiers sleeping beneath nutmeg trees woke up feeling drunk. the most active component in nutmeg is myristicin. It is a mild MAO inhibitor with anticholinergic properties (like DXM, Datura, Belladonna). Myristicin is used as a precursor for the production of MMDA - a psychedelic empathogen. Shulgin believed that it may be metabolized by the liver into MMDA through transamination (its metabolism resembles that of safrole). Grinding the berries / seeds whole, and adding them to a fruit juice...one can also try searching "space paste recipe"
another interesting thing is in the 1940s, nutmeg use in prisons became so widely used, it was ultimately removed. Malcom X talks about his experience w nutmeg in his autobiography
@@Theseus9-cl7ol It's one of those things you find it hard to stop eating. Tends to get picked to death after the first serving as people keep coming back to it.
I made the Latino version recently. Different spices but the concept is the same. What I love about recipes like these is that it “recycles” food. We use hard or older bread. Let it soak in milk, add sugar and butter to taste, raisins or dates optional, an egg or two and cinnamon. I’ll use nutmeg next time but either way, mm mm!
Yep. Czechs have a similar dish, too - the modern version of it adds layers of grated apples (and then uses cinnamon), some versions also have tvaroh (quark) - but I saw historical recipes for versions without them, or in different configurations (like adding wine). We call it "žemlovka" in Czech, from "žemle" - bread bun (those are white in here, while bread generally isn't). It's just usually made in a larger, shallower dish.
Around here, that style of bread pudding is called “capirotada.” It’s a common dish for Holy Week and Easter. Bakeries sell bags of bread scraps for making capirotada.
This IS bread and butter pudding. Stale bread is perfectly fine, you do need to butter the bread for added richness and the slices should be slanted or upright for a conventional pud. It looks lovely so this version works out well! Fascinating channel.
Agreed. I already make bread and butter pudding with mixed spice in the ‘custard’ and I don’t bother buttering the bread as I don’t see the point. This is more compacted of course and would be best with fresh bread rather than stale to aid with the compaction. Going to have to try this.
The had vanilla, probably not vanilla extract, but tje spanish record vanilla beans were being used to flavor chocolate in pre colonial mexico, so at least some people in europe and the Americas knew about it.
I volunteer at a men’s homeless shelter on the weekends. Part of my duties are cooking the meals for our clients. Saturday I like to do supper on the grill along with a carb, veggies and dessert. We get lots of bread products donated, enough they normally can’t eat everything so I make bread pudding. They absolutely love it. Everyone always says it’s like being at their grandparents. On Sunday I normally do a supper like one would have at home. A protein, a carb, veggies and dessert which is usually a cake. They love a fresh baked cake but go crazy for the bread pudding with a rum sauce. If I can make the clients lives a bit better I’ve succeeded.
Very nice bread pudding, I learned to do it by just dumping your stale bread and whatever milk, eggs, and sweet stuff you have on hand. Super forgiving, can use anything from honey to malt and do it slight enough to have for lunch for a week. This sounds a lot better for people who arent used to bread pudding, more consistent texture, prettier to show company.
my grandmother would have called that bread pudding and used cinamon instead of nutmeg then covered the top with sugar icing. thanks for the great memory
Ricks wife here. I share a love of both cooking, eating, and history, and have been absolutely delighted with the Townsend channel, which I only recently discovered. I also love a challenge, which is good since I have all the fun food allergies! Dairy, egg, gluten... Although lucky for me I am not allergic to nutmeg. With two decades behind me trying to copy recipes I loved when I was "normal" into edible meals and desserts, and I have to say I've learned a few things, and would like to share for any gluten free vegans watching this channel. I made an adapted form of this recipe this evening, and it was AMAZING. Substitute the eggs and egg yoke with half a package of silken tofu pureed. Substitute the milk with about a half a can, or a touch more, of full fat coconut milk. I used Schaer bread, that I left out uncovered for about a day. I used Myoko's butter for baking the white pot, and the sauce at the end. I used a conventional oven at 350 degrees, but needed to bake it for about 55 minutes. Other than these obviously major changes, I followed each step as is in the video. Thank you so much for all that you do on this channel. I have not had a bread pudding in almost 20 years. Mostly because I wasn't inspired to try one until now. Absolutely delicious.
We eat something VERY similar to this in Mexico, we call it "Capirotada", it's a traditional dessert during Lent. I understand it was a dish introduced probably during the conquest and post, so it's nice to know the origin. I absolutely love it! Thanks, now I'm gonna get me some capirotada.
I’d call this bread pudding, butter, cream, stale bread, dried fruit, full fat milk, nutmeg and a little sugar.. Nice with a little cream, ice cream or even custard..
I think I said this last time too, but this is basically a 'bread and butter pudding'. Very common way to use up stale bread in the UK. Glad to see this being shared again. Great to see it has a history dating back so far. Very delicious.
Almost exactly the same as bread and butter pudding 👌🏻 ok, so it turns out it's literally the same thing. and therefore I can verify there is no better reprieve you can give stale bread than this recipe.
I've been to Warsaw for like 8 hours (waiting for the next flight to Bishkek, Kyrgyzstan when I was a USMC Embassy Guard). I loved it, and had a great time for the short time I was there. Hopefully one day I can go back and see your country for a longer stay. So beautiful, I was impressed.....much better than shithole Kyrgyzstan I might add.
Iv just recently discovered this channel about a couple of weeks ago, and the content is amazing. Food is among my more favorite of aspects of life, along with history, but I rarely see the two combined as a category. Learning about these different recipes and different methods of cooking is really enjoyable to watch. Probably some of the higher quality content on youtube.
Wow! That looks delicious! And so easy. It's funny how the simplest desserts are usually the best ones, at least in my years of bakery experience. Keep the great videos coming! Best wishes.
I love studying the 18th century. This is one of my favorite channels. I love Georgian England and Colonial America. This is the time of Ben Franklin, George Washington, Thomas Jefferson, John Adams, Paul Revere, John Paul Jones so many other men I admire.
“New milk” presumably means fresh milk, as opposed to soured or otherwise aged milk. By the way, you don’t have to remove the bread crusts, although the texture will be slightly different and there will be some light brown spots in the pudding if you put the crusts in. I like it with the crusts included.
Which pressumably would have been unskimmed, i.e. untreated. Straight from a cow milk is about 4-5% fat I believe, it varies by cow, season, feed etc when not homogenizing. It would have had cream floating on top and been more like low fat milk deeper down. Probably would also some flies floating in it for good measure.
Not all bread crusts are alike. The crust on the loaf in the video soft, thin and light to the of being almost non-existent. If you plan to use a bread with a thicker, tougher, dark-brown crust, it would probably be better to remove it, lest you get strands of chewy bits that keep the pudding from coming together.
"It's been so fun checking out this seven year old recipe!" Recipe: *written in 1700s* welp guys, looks like John finally found a time machine for real! lol
So it's bread and butter pudding then :) I've grown up with this my entire life! We do a version when we're feeling really naughty with chocolate pieces, caramel liqueur and even fudge when we're making it extra special! :) cooked with a bit of cream to serve 😋
We learned it is two so so you can balance your dessert plate on it. If you spell it desert, the sand runs off the top of the s. You don't want your sweet treat to run off onto the floor (or your lap!) like the sand did.
Sweet like Honey // Pumpkin Pudding?! PBS years ago showed President Washington’s favorite dessert, a whole pumpkin baked in the oven with cream and spices in the bowl of the pumpkin itself. I’ve often tried to find out about the recipe but no luck! Can you help?! 🌹
I love cinnamon but I have to be very careful when using it. I had a near death experience when someone served a dessert that was overwhelming with a vast amount cinnamon, enough to make one lose their breath. I spent overnight in hospital because I became asthmatic and out of control and safety. I've found a spice combination that works well for me in many dishes: 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon coriander
Just as every recipe Chef John makes on Food Wishes has cayenne pepper in it, here at Townsend’s everything has nutmeg. In fact, nutmeg may actually be mandatory. :)
Thank you so much for your lovely inspirations for cooking! I love your channel and when I am having a bad day it really makes me feel happy and smile. I also like the peek into cooking history. I hope you have a beautiful day! 😄
leprachaun69 Yeah, I hate myself a little for watching this, too! Just took a break over Easter...next two days won’t be fun....even without torturing myself by watching recipe videos.
brandylorraine LOL...probably would be doable. A lot of people ‚go keto‘ because of issues with overeating, though...and eating these ‚fake food‘ concoctions can trigger those behaviors big time...and then you’ll still consume too many calories, even if you manage, to stay in ketosis. I‘ll still keep this in mind for a special occasion, though 🙂
I remember this as a poor man's desert. My dad had it growing up in Switzerland. They were kind of isolated and didn't have much money. They used dried apples.
Wow... this was one of the videos that got me hooked on your channel. It may very well have been the first video of yours I watched. I can't believe it's been 7 years already!
