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| Type | Pudding |
|---|---|
| Region or state | England |
| Main ingredients | Usuallystale bread; combination ofmilk,eggs,suet,sugar orsyrup,dried fruit, and spices |
| Variations | Nelson cake, Wet Nelly |
Bread pudding is aBritish dessert made withstale bread andmilk,cream orwater. It generally also containingeggs, a form of fat such asoil,butter orsuet and, depending on whether the pudding issweet orsavory, a variety of other ingredients. Sweet bread puddings may usesugar,syrup,honey,dried fruit, andnuts, as well as spices such ascinnamon,nutmeg,mace, andvanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Savory puddings likebreakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts.
The dessert is also known aspoor man's pudding,bread and butter pudding or justpudding. In other languages, its name is a translation ofbread pudding orpudding, includingpudín andbudín.[1][2] In thePhilippines, bread pudding made withPandesal is popular.[3] In Mexico, there is a similar dish eaten duringLent calledcapirotada.[4] InLiverpool in the United Kingdom, a moist version of Nelsoncake, itself a bread pudding, is nicknamed "Wet Nelly".[5][6]
Bread pudding originated with 11th-century English cooks who repurposed leftover stale bread. In the following centuries, the dish became known as "poor man's pudding" because of the scarcity of food at the time, with the pudding being made only with boiling water, sugar, and spices.[7][8][better source needed]
It was only in the 13th century that eggs and milk were added to the recipe, which then became known asBread and butter pudding.[8]
The 18th-centuryEnglish cookbookThe Compleat Housewife contains two recipes for baked bread pudding. The first is identified as "A Bread and Butter Pudding for Fasting Days".
With the arrival of the first settlers in the 13 English Colonies in America, bread pudding became popular in the colonies and later in the United States.[8]
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InHong Kong, bread pudding is usually served withvanilla cream dressing.[9][better source needed]
InMalaysia, bread pudding is eaten withcustard sauce.[citation needed]
In thePhilippines, stale unsold bread is commonly used by bakeries to make the characteristically bright-red filling ofpan de regla.[10]
InSoutheast Asian regions likeMalaysia,Singapore, andIndonesia, bread pudding is sometimes found in local dessert shops. To cater to local preferences, it may incorporate ingredients such as coconut milk,pandan leaves, palm sugar, and tropical fruits.
InTurkey, bread pudding is known asekmek kadayıfı and served with a slice ofkaymak orice cream on top of the cake which is garnished with groundpistachio or shreddedcoconut.
In theLevant,Aish as-Saraya is a popular bread pudding, flavored withrose water.[11]
InMyanmar, bread pudding known as "Pu Tin" in Burmese has been a popular dessert since colonial times. It is also added to a desert known asFalooda.[12]
InBangladesh, a variation of bread pudding called Shahi Tukra, has existed in the region since Mughal times. Shahi Tukra (also spelled Tukda) is known inHyderabad as Double Ka Meetha.
InCanada, bread pudding is sometimes made withmaple syrup.[13] In Quebec, it is made with blueberries and a maple syrup based sauce.[14]
InPuerto Rico, there are many variations of bread pudding on the island.Cream cheese withlimezest andguava orcoconut-sweetplantain withrumraisins is perhaps the most popular. Bread pudding is always made with a variety of spices. Puerto Rican bread pudding is cooked the same ascrème caramel with caramel poured into abaking dish and then the pudding mix is poured on top. The baking dish is placed in abain-marie and then in the oven.[15]
InArgentina,Peru,Paraguay, andUruguay, bread pudding is known as "budín de pan".[16][17]
InBrazil, bread pudding is known as "pudim de pão". The dish consists of bread, eggs, milk, condensed milk, butter, vanilla extract, and a pinch of cinnamon (optional). However, all the ingredients are mixed together in a blender and poured into a bundt-like mold (with a hole in the middle) lined with caramelized sugar syrup, which is then baked in a water bath for about 1 hour and a half. Afterwards, it is left to cool before unmolding and serving. When ready, its appearance can be compared to a creamy yet dense flan.[18]
InPanama, bread pudding is known as "mamallena".[19]
InAruba, bread pudding is known as "pan bolo".[citation needed]
InCuba, bread pudding is known as "pudín de pan"[20] and many serve it with a guavamarmalade.[1]
InChile, bread pudding is known as "colegial" or "budín de pan".[2]
InMexico it is simply known as "budín" and is usually made withbolillo leftovers. It's typically made with raisins and pecans.
In theUnited States, especiallyLouisiana, bread puddings are typically sweet and served as dessert with a sweet sauce of some sort, such aswhiskey sauce, rum sauce, orcaramel sauce.
In theUnited Kingdom, bread pudding is made with seasonings such as nutmeg and cinnamon. It is served with a rum or whisky sauce or a hot custard.
InBelgium, particularlyBrussels, bread pudding is baked withbrown sugar,cinnamon,stale bread, andraisins orapple.[21]
InHungary, it is calledMáglyarakás (literally, "bonfire") which is baked with whippedegg whites on top.[22]
InMecklenburg-Vorpommern,Germany,black bread is used to make "black bread pudding" (Schwarzbrotpudding).[23]
In theCzech Republic andSlovakia bread pudding is known as "žemľovka" and is most commonly made of apples, raisins androhlíks orveka, soaked in sweet milk with whipped egg whites on top.
Media related toBread puddings at Wikimedia Commons
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