bread pudding

A bread pudding, here with raisins

A piece of British bread and butter pudding

Bread pudding , also known as bread casserole or Semmelschmarren, is a dish made according to traditional recipes, the preparation of which corresponds to the original English pudding , which was also called serviette dumpling in Germany . It was known and widespread in several German regions, but also in England and France as well as in the USA. Bread pudding consists mainly of stale bread ; White bread is mainly used, but also dark bread that is not too spicy, soaked in milk and then prepared into a pudding with spices and sometimes other ingredients. Stale cakes are sometimes used instead of bread .

Bread pudding is in with breadcrumbs disseminated pudding mold in water bath cooked or in a cloth. Depending on the recipe, the cooking times are 45 to 80 minutes, but the previous soaking time for the bread and the like is specified. U. is significantly longer. After cooking, the bread pudding is thrown out of the mold, cut into portions and often served warm, with a sauce or soaked baked fruit if desired .

In old German recipes in numerous variations, the ingredients u. a. Bread or cake soaked in milk, eggs , butter , raisins , currants , almonds or lemon succade are indicated. A slightly finer version is created by adding fat (and spices), called bread and butter pudding in England .

There are bread pudding preparations in many countries, also outside of Europe. In Egypt , a dessert called Om Ali ("Ali's mother") is known; originally a simple rural dish consisting of bread, milk, raisins and almonds. There are similar things 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 then served under a layer of melted cheese.

Historians assume that centuries ago it was customary not to throw away old dry bread, but to soak it in milk and then process it into a kind of pudding or prepare it as a poor knight . Bread was even more rare in earlier times baked than today (see Schüttelbrot ) and was then rare soft in consistency, for consumption had stale chopped flat bread and milk or soup brewed be. Bread pudding used to be one of the classic ways of using leftovers from food .

literature

Cornelia Schinharl, Sebastian Dickhaut: Sweet basics. Everything you need to easily sweeten your everyday life. Gräfe and Unzer, Munich 2008, ISBN 978-3-8338-0916-3 , p. 117 ( limited preview in Google Book Search ).

Web links

Commons : Bread Pudding - Collection of pictures, videos and audio files

Individual evidence

↑ ^a ^b Alan Davidson , Tom Jaine (Ed.): The Oxford companion to food. 2nd Edition. Oxford University Press, Oxford 2006, ISBN 0-19-280681-5 , article Bread pudding (English).
↑ Alan Davidson , Tom Jaine (eds.): The Oxford companion to food. 2nd Edition. Oxford University Press, Oxford 2006, ISBN 0-19-280681-5 , article Capirotada (English).
↑ Cf. Tanja Busse : The food dictatorship. Why we are no longer allowed to eat what the industry is serving us. Blessing, Munich 2010, ISBN 978-3-89667-420-3 ( limited preview in Google Book Search ).

[davidson-1] Alan Davidson , Tom Jaine (Ed.): The Oxford companion to food. 2nd Edition. Oxford University Press, Oxford 2006, ISBN 0-19-280681-5 , article Bread pudding (English).

[2] Alan Davidson , Tom Jaine (eds.): The Oxford companion to food. 2nd Edition. Oxford University Press, Oxford 2006, ISBN 0-19-280681-5 , article Capirotada (English).

[Busse-3] Cf. Tanja Busse : The food dictatorship. Why we are no longer allowed to eat what the industry is serving us. Blessing, Munich 2010, ISBN 978-3-89667-420-3 ( limited preview in Google Book Search ).