Bread pudding

Bread pudding is a dish according to traditional recipes, which corresponds in its preparation of the initial English pudding, which was formerly called in Germany Pudding. It was in several German regions known and widespread, but also in England and France and in the USA. Bread pudding is mainly composed of stale bread; is mainly used white bread, but also dark, not too strong flavored bread that is soaked in milk and then cooked with spices and sometimes other ingredients for a pudding. Instead of bread partly stale cake is taken. With this use of leftover, formerly fresh food, according to some recipes Bread pudding is to be characterized as leftovers, as evidenced in the literature.

Bread pudding is cooked but in a disseminated with breadcrumbs pudding mold in a water bath or in a cloth. When cooking times are given for each recipe 45 to 80 minutes, but the previous soaking is significantly longer for the bread may. After cooking, the bread pudding is overthrown from the mold, cut into portions and often served warm, on request with a sauce or with soaked dried fruit.

In old German recipes in numerous variations are given as ingredients, inter alia, in milk -soaked bread or cakes, eggs, butter, raisins, currants, almonds or Zitronensukkade. A more refined version is created by the addition of fat (and spices), in England bread and butter pudding genannt.u

Bread Pudding preparations are available in many countries outside Europe. In Egypt, a dessert called Om Ali ( " Ali's Mother " ) is known; originally a simple country dish consisting of bread, milk, raisins and almonds. Comparable is also available in India, Turkey, Sri Lanka and Malaysia. A Mexican variant is called Capirotada and consists of bread, raisins, nuts and various spices; the bread pudding is served then under a layer of melted cheese.

Historians believe that it was common centuries ago, not to throw away old dry bread, but soak and then process it into a kind of pudding or prepare as toast in milk. Bread pudding was formerly part of the classical types of leftovers of food.