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Tavern Bread Pudding

Bread Pudding

Original Recipe from The Colonial Williamsburg Tavern Cookbook, adjusted to my tastes

Courses:
Servings: 5
Ingredients
  • 4 Slices White Bread, crusts removed
  • 2 T Butter, softened
  • 0.25 C Cranberries (dried, cut any large ones down)
  • 0.13 C Cherries (dried, minced)
  • 3 L Eggs
  • 0.5 C Granulated Sugar
  • 1 T Grated Lemon Peel (dried is fine)
  • 0.5 T Grated Orange Peel (dried is fine)
  • 0.5 t Cinnamon
  • 0.25 t Ginger
  • 0.25 t Nutmeg
  • 3 C Milk
  • 0.25 C Almonds (slivered)
Instructions
  1. 1

    Preheat oven to 375

  2. 2
    Butter a 1.5 Q baking dish
  3. 3

    Cut bread into thick pieces

  4. 4

    On bottom of dish lay half the bread, sprinkle fruit and nuts on top, break butter down into 6 pats and place on top, then layer remaining bread

  5. 5
    In a large bowl beat eggs, sugar, lemon peel, and spices
  6. 6
    Stir in milk
  7. 7
    Pour over bread and soak for 15 minutes
  8. 8
    Bake until browned on top and set in the center, 40-45 minutes
  9. 9
    Serve warm with whipped cream for era authenticity, or ice cream for joy
Read it online: https://recipes.nktlboyd.com/recipe/chownings-tavern-bread-pudding/