Reconstruction Bread Pudding

History


I was reading about the Reconstruction Era (1865), after the American Civil War and started to wonder about what people ate back then. Bread pudding came to mind because people were so poor after the war that they could not afford to throw anything away, even stale bread. I did some research and discovered that bread pudding is a dish that dates back centuries. For most of human history, most people all over the world could not afford to waste food, so numerous uses for stale bread were invented. In the Middle Ages, hard bread was used as a plate called a trencher. In addition to this, bread pudding and stuffing, also made use of old bread. Ancient versions of bread pudding include Om Ali, an Egyptian dessert made from bread, milk, raisins and almonds; Eish es Serny, a Middle Eastern dish made from bread, sugar, honey syrup, rosewater (we will come back to this) and almonds.

Today, bread pudding is still made, but its current reincarnations have a tendency to be more lavish than their humble predecessors. Modern bread puddings often utilize fresh, gourmet breads, such as brioche and French bread and include expensive ingredients, such as bourbon and pecans. They are also served with a variety of sauces.


Types


Bread puddings may be sweet or savory and they can be served hot or cold. Some of them can be very simple while others are quite complex. Bread pudding's straightforwardness lends itself to a number of different preparations, and countless variations on this recipe exist.


Recipe

Reconstruction Bread Pudding

4 cups of bread cubed (I used French bread)

2 eggs beaten

2 cups of milk

1/2 cup sugar

1/2 teaspoon vanilla extract

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons butter (unsalted)

1 1/2 cup raisins (optional, or you can add pecans, walnuts etc. be creative)

Mix all ingredients in a bowel and once done transfer to a prepared baking dish. Place in 350F oven. Bake 45 minutes or until center is firm to the touch.

Sauce


1 cup granulated sugar (can be sweet so depending on your sweet tooth use a half a cup)


1/2 cup butter, melted


1 egg beaten


2 teaspoons vanilla extract


1/4 cup brandy (whiskey if that is what you have)


Mix sugar, butter, egg and vanilla in saucepan over medium heat. Stir until sugar is melted. Add brandy, stirring well. Pour over bread pudding. Serve warm or cold (I like it cold).

So this recipe is simple and easy. Reconstruction Era cooks would have used it, most likely minus the sauce. When I decided to make this dessert I didn't have to make any special trips to the store, everything was in my pantry or fridge. (note to self must buy more butter, brandy and whiskey for future baking endeavors). Today there are crazy versions of this dessert from the whipped cream bonanza at your local diner to southern delights made with bourbon sauce (Kentucky Bourbon whiskey y'all) or rum sauce, I even found a recipe that uses Crispy Cream donuts!

Tune in next time for SANGRIA!


Thanx for reading,


Cin