![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/cakes-breads.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
75
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
1 pint of milk, 1/2 lb. of bread crumbs, 4 eggs, 2 oz. of butter, sugar to taste, 2 tablespoonfuls of brandy, 1 teaspoonful of finely-minced lemon-peel.
👨🍳 Method
Make the milk boiling, pour it on to the bread crumbs, and let them soak for about 1/2 hour. Beat the eggs, mix these with the bread crumbs, add the remaining ingredients, and stir well until all is thoroughly mixed. Butter some small cups; rather more than half fill them with the mixture, and bake in a moderate oven from 20 minutes to 1/2 hour, and serve with sweet sauce. A few currants may be added to these puddings: about 3 oz. will be found sufficient for the above quantity.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Miniature Bread Puddings this week, and I must admit, I was initially skeptical about the breadcrumbs. But I found that they absorbed the milk beautifully, creating a base that was both moist and sturdy. The real delight came when I added the brandy and lemon peel. The combination of these two aromatics created a fragrance that filled my kitchen and made my mouth water. I was surprised at how quickly the puddings baked – just 25 minutes in my oven – and they emerged golden and puffed, like tiny, sweet soufflés. These Miniature Bread Puddings would be a hit with anyone looking to impress with minimal effort. They're perfect for a weeknight cook seeking a comforting dessert that doesn't require hours of prep. I served them with a simple drizzle of honey, but I can see them paired with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat. Next time, I'll add some currants for a touch of tartness and texture.
