My dad sent me a few recipes awhile back for bread pudding. My
step-mom, Kit says, “She was ruined on bread pudding when she ate it in London.
Since then she has never had anything like.”
To be honest, I have never been a huge fan of it the few times I have
had it. I think my issue has been the sauce poured over the top of it; this
recipe does not have the sauce with it.
I came across this recipe for bread pudding in The Colonial Williamsburg Tavern Cookbook. This
recipe is a favorite from Chowning’s Tavern.
With any bread pudding, you want to use day old French or Italian
bread, just like when making French toast. Stale bread will hold the custard
better, this way you don’t end up with a soppy, gooey, sweet mess.
