Old Fashioned Bread Pudding Recipe With Suet
Introduction
Old fashioned bread pudding with suet is a comforting and historically rich dessert, deeply rooted in culinary traditions. This variation on the classic bread pudding utilizes suet, a form of beef fat, to impart a distinctive richness and moistness to the final product. Its popularity stems from its ability to transform stale bread into a delectable treat, making it a thrifty and satisfying dessert, particularly during colder months. The “old fashioned bread pudding recipe with suet” offered a way to use all parts of an animal in the old days.
Ingredients
The key ingredients for this classic dessert include:
- Stale bread (such as white bread or brioche), approximately 8 slices
- Suet, finely grated (about 4 ounces)
- Milk (full-fat preferred), 2 cups
- Eggs, large (4)
- Sugar, granulated ( cup)
- Raisins or currants (optional, cup)
- Ground nutmeg ( teaspoon)
- Vanilla extract (1 teaspoon)
- Butter, for greasing the baking dish
For a vegetarian adaptation, finely grated vegetable shortening can be substituted for suet, although the flavor profile will differ slightly.
Preparation Steps
Begin by preparing the bread. Cut or tear the stale bread into 1-inch cubes and place them in a large bowl. Gently warm the milk in a saucepan until it’s just lukewarm; do not boil. Pour the warm milk over the bread cubes and allow them to soak for at least 30 minutes, or preferably an hour, until the bread is softened. In a separate bowl, whisk together the eggs, sugar, nutmeg, and vanilla extract until well combined and slightly frothy. Grate the suet finely; chilling it beforehand can make this easier. If using, plump the raisins or currants by soaking them in warm water for 15 minutes, then drain them well.
Cooking Instructions
Preheat oven to 350F (175C). Generously butter a 9×13 inch baking dish. Gently mash the soaked bread with a fork, leaving some texture. Stir in the grated suet and the drained raisins or currants (if using). Pour the egg mixture over the bread mixture and stir gently to combine, ensuring all the bread is moistened. Pour the bread pudding mixture into the prepared baking dish. Bake for 45-60 minutes, or until the pudding is golden brown on top and a knife inserted into the center comes out clean. If the top begins to brown too quickly, cover the dish loosely with foil during the last 15 minutes of baking.
Serving Suggestions
Old fashioned bread pudding with suet is best served warm. It can be enjoyed on its own or with a variety of accompaniments. Traditional pairings include a dusting of powdered sugar, a drizzle of warm custard sauce, or a dollop of whipped cream. Some prefer it with a spoonful of jam or a scoop of vanilla ice cream. For a more sophisticated touch, consider serving it with a fruit compote or a light citrus syrup.
Tips and Common Mistakes
To enhance flavor, consider using day-old challah or brioche bread. Do not overmix the bread pudding mixture after adding the egg mixture; gentle stirring is sufficient. Overmixing can result in a tough texture. Be sure to use stale bread; fresh bread will become mushy. Avoid overbaking the bread pudding, as this can dry it out. The pudding should be set but still slightly moist in the center. Ensure the suet is finely grated for even distribution and texture.
Explore More Cooking Guides
Mastering the old fashioned bread pudding recipe with suet provides a delightful experience of traditional flavors and textures. This versatile dessert offers a comforting taste of history and can be easily adapted to suit individual preferences. Whether you prefer a classic rendition or a modern twist, this recipe is sure to impress. Discover more delicious and inspiring recipes at foodrecipestory.com, and embark on a culinary adventure today!
