18th Century White Pot Bread Pudding
18th Century White Pot Bread Pudding – My recreation of an 18th century recipe for White Pot Bread Pudding that I found. It turned out awesome and I love my 17th century tin bowl that I used to bake the pudding. These bowls are also referred to as Charlotte Molds and said to be named after King George III’s wife. These bowls had multiple purposes back then for example: cooking, mixing, and soup bowl. Any small cooking dish with sloped sides will work for baking this pudding mixture.
White Pot Bread Pudding
- 1 pint cream
- 1 cinnamon stick
- pinch salt
- pinch Mace
- pinch Nutmeg
- 2 eggs (whole)
- 1 egg yolk
- loaf white bread (sliced)
- 1/2 cup butter
- raisins and dates
- Pre-heat oven to 350F degrees.
- In a saucepan mix cream, cinnamon stick, pinch salt, a little mace and a little nutmeg. Bring to a simmer and remove from the heat.
- Cut the crusts from the bread slices.
- Butter the inside of a deep baking pan.
- Whisk together the two whole eggs one egg yolk, along with 2-3 tablespoons of sugar. When the cream has cooled, slowly stir into the egg mixture. Cream needs to be cool so it doesn't cook the eggs.
- Butter the bread slices on one side and place into the bottom of the pan, butter side down. Add slices to cover the bottom of the pan.
- Sprinkle in some dates and raisins. Add a little of the cream custard mixture. Continue to layer buttered bread slices, raisins and dates, and a little custard. When the pan is full pour over the remaining custard. Top with slices of buttered bread and lightly press down to soak the mixture all the way through the bread.
- Sprinkle the top with sugar and place in the oven. Bake for 35 - 45 minutes until the center is done. Let cool for 10 minutes and then turn out of the pan onto a plate to serve.