Searching for the origins of bread pudding is like asking
who discovered fire. It’s been around so long and used in variations in so many
cultures that it all becomes a blur of epic proportions. Researching this topic
has left me soaked in details. There are a few aspects that are essentially
agreed upon and I will enumerate them as coherently as possible.
While the exact culture can not be pinpointed the timeline
for the appearance of bread pudding presumably occurred in the Middle Ages. It
evolved as a use for stale bread and was known as “poor man’s pudding”. The
frugal homemaker had neither the resources nor the inclination to waste bread
in any condition and so out of necessity the bread pudding (both sweet and
savory) was born. Considering this was made by the less affluent, it comes as
no surprise that original bread pudding was made with water rather than the
pricier ingredients that we see appearing later. I, for one, am glad I can
enjoy the new and improved version! Many think of Britain in connection with bread
pudding but in reality it is a multicultural product. We find various versions
in Egypt (Om Ali, made from
bread, milk or cream, raisins and almonds): Middle East (Eish es Serny, made from dried
bread, sugar, honey syrup, rosewater and caramel: and India (Shahi
Tukra, made from bread, ghee, saffron, sugar, rosewater and almonds). Other
countries that enjoy a similar treat are France,
Belgium, Puerto
Rico, Mexico, Malta and Argentina. In this country, many
are familiar with the Louisiana Creole and various southern state versions.
Today, modern offerings of bread pudding range from the
simple traditional to those employing more lush and extravagant ingredients
such as gourmet breads, vanilla beans, gruyere cheese or pecans. And can we
talk about the sauces? Choices range from crème anglaise, to caramel, to
whipped cream, to fruit, lemon, chocolate or vanilla based sauces, and the ever
popular liqueur based drizzle. Even French toast is a variation of our topic.
With all these varieties, what constitutes a bread pudding?
It all starts with the bread which is cubed or broken and then soaked in an egg
custard mixture composed of eggs and the milk or cream. This process is fundamental as this mixture
binds everything together. After that it’s the chef’s choice of nuts, dried
fruit, chocolate chips, kitchen sink, and, in the spirit of the original “waste
not want not”, what ever needs to be used. This last works especially well in
the savory category. Once mix mastered the whole concoction is placed in a dish
resting in a water bath and baked. Viole! This may be served hot or cold. I’m a
fan of the warm as I experience a better “whole” feeling in the mouth but
certainly wouldn’t limit myself!
Regardless of the variety (sweet or savory), bread pudding
offers a comfort factor that is appealing and sometimes connected to family
history (that handed down recipe from great grandma). Note worthy is the fact
that it was used in the 18th century for sick people, probably for its ease of
digestion. Nevertheless, whether you partake for recreational or medicinal
reasons, bread pudding presents a soothing and delicious repast.
by Chewy
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