My grandma, who had 7 children, used to save the end pieces off the loaves of bread to make this for them. My mom said it took about 2 weeks to save enough ends to make it. Every 2 weeks they all got “bread pudding “. Everybody was so excited when that day came.
Lol, me and my sister used to fight over the end piece (since a bread would last more than one meal for us) so no left overs. If you only have toast like the UK I can imagine it though
I volunteer at a men’s homeless shelter on the weekends. Part of my duties are cooking the meals for our clients. Saturday I like to do supper on the grill along with a carb, veggies and dessert. We get lots of bread products donated, enough they normally can’t eat everything so I make bread pudding. They absolutely love it. Everyone always says it’s like being at their grandparents. On Sunday I normally do a supper like one would have at home. A protein, a carb, veggies and dessert which is usually a cake. They love a fresh baked cake but go crazy for the bread pudding with a rum sauce. If I can make the clients lives a bit better I’ve succeeded.
greyeaglem bread pudding is thicker, made of torn/cut pieces of bread and you put sauce made with liquor, French bread is thinner, made of slices and you put syrup on it. Similar, but not the same!
@@Theseus9-cl7ol It's one of those things you find it hard to stop eating. Tends to get picked to death after the first serving as people keep coming back to it.
I made the Latino version recently. Different spices but the concept is the same. What I love about recipes like these is that it “recycles” food. We use hard or older bread. Let it soak in milk, add sugar and butter to taste, raisins or dates optional, an egg or two and cinnamon. I’ll use nutmeg next time but either way, mm mm!
Yep. Czechs have a similar dish, too - the modern version of it adds layers of grated apples (and then uses cinnamon), some versions also have tvaroh (quark) - but I saw historical recipes for versions without them, or in different configurations (like adding wine). We call it "žemlovka" in Czech, from "žemle" - bread bun (those are white in here, while bread generally isn't). It's just usually made in a larger, shallower dish.
Around here, that style of bread pudding is called “capirotada.” It’s a common dish for Holy Week and Easter. Bakeries sell bags of bread scraps for making capirotada.
Until the mid-19th century, the Banda islands in SE Asia was our planet's only known source of nutmeg and mace. The village elders of Banda had associated the commerce of nutmeg with the apocalypse. They had been right since obtaining fame and fortune by capturing theses spices spurred European navigation and the seizure of Banda islands by European power, nearly completely massacring their people. The people of Banda used a Gaigai - a long stick attached to a hook / basket to pluck nutmeg from trees. To these people, nutmeg has a religious significance and a medicinal purpose. Often they will tie the nutmeg berry around the neck of a sick infant and ask god to heal the child. The Maluku use nutmeg's sedative effects for medicine, and will use nutmeg to treat the flu by rubbing it over their body for a warming feeling. Throughout Indonesia, grated nutmeg is used in warm milk to help toddlers sleep. In Maluku and Java, a sedative drink called obat penenang, is made with nutmeg and has been used medicinally for its sedative effects, and it's treatment of diarrhea, insomnia, mouth sores. It has also been added to betel quids for aphrodisiac effects in India.
@@TheElliement Also, for anyone in the know, nutmeg also acts as an extremely powerful deliriant drug when consumed in extremely high doses and can result in having delirious episodes for up to 72 hours even!
@@raptorinator True, there have been anecdotal accounts of nutmeg being consumed in psychoactive quantities historically, as far back as 1576 - when a pregnant lady became delirious after eating 10-12 seeds. In 1741, two soldiers sleeping beneath nutmeg trees woke up feeling drunk. the most active component in nutmeg is myristicin. It is a mild MAO inhibitor with anticholinergic properties (like DXM, Datura, Belladonna). Myristicin is used as a precursor for the production of MMDA - a psychedelic empathogen. Shulgin believed that it may be metabolized by the liver into MMDA through transamination (its metabolism resembles that of safrole). Grinding the berries / seeds whole, and adding them to a fruit juice...one can also try searching "space paste recipe"
another interesting thing is in the 1940s, nutmeg use in prisons became so widely used, it was ultimately removed. Malcom X talks about his experience w nutmeg in his autobiography
This IS bread and butter pudding. Stale bread is perfectly fine, you do need to butter the bread for added richness and the slices should be slanted or upright for a conventional pud. It looks lovely so this version works out well! Fascinating channel.
Agreed. I already make bread and butter pudding with mixed spice in the ‘custard’ and I don’t bother buttering the bread as I don’t see the point. This is more compacted of course and would be best with fresh bread rather than stale to aid with the compaction. Going to have to try this.
The had vanilla, probably not vanilla extract, but tje spanish record vanilla beans were being used to flavor chocolate in pre colonial mexico, so at least some people in europe and the Americas knew about it.
Very nice bread pudding, I learned to do it by just dumping your stale bread and whatever milk, eggs, and sweet stuff you have on hand. Super forgiving, can use anything from honey to malt and do it slight enough to have for lunch for a week. This sounds a lot better for people who arent used to bread pudding, more consistent texture, prettier to show company.
I've been to Warsaw for like 8 hours (waiting for the next flight to Bishkek, Kyrgyzstan when I was a USMC Embassy Guard). I loved it, and had a great time for the short time I was there. Hopefully one day I can go back and see your country for a longer stay. So beautiful, I was impressed.....much better than shithole Kyrgyzstan I might add.
Iv just recently discovered this channel about a couple of weeks ago, and the content is amazing. Food is among my more favorite of aspects of life, along with history, but I rarely see the two combined as a category. Learning about these different recipes and different methods of cooking is really enjoyable to watch. Probably some of the higher quality content on youtube.
Ricks wife here. I share a love of both cooking, eating, and history, and have been absolutely delighted with the Townsend channel, which I only recently discovered. I also love a challenge, which is good since I have all the fun food allergies! Dairy, egg, gluten... Although lucky for me I am not allergic to nutmeg. With two decades behind me trying to copy recipes I loved when I was "normal" into edible meals and desserts, and I have to say I've learned a few things, and would like to share for any gluten free vegans watching this channel. I made an adapted form of this recipe this evening, and it was AMAZING. Substitute the eggs and egg yoke with half a package of silken tofu pureed. Substitute the milk with about a half a can, or a touch more, of full fat coconut milk. I used Schaer bread, that I left out uncovered for about a day. I used Myoko's butter for baking the white pot, and the sauce at the end. I used a conventional oven at 350 degrees, but needed to bake it for about 55 minutes. Other than these obviously major changes, I followed each step as is in the video. Thank you so much for all that you do on this channel. I have not had a bread pudding in almost 20 years. Mostly because I wasn't inspired to try one until now. Absolutely delicious.
my grandmother would have called that bread pudding and used cinamon instead of nutmeg then covered the top with sugar icing. thanks for the great memory
Almost exactly the same as bread and butter pudding 👌🏻 ok, so it turns out it's literally the same thing. and therefore I can verify there is no better reprieve you can give stale bread than this recipe.
Wow! That looks delicious! And so easy. It's funny how the simplest desserts are usually the best ones, at least in my years of bakery experience. Keep the great videos coming! Best wishes.
We eat something VERY similar to this in Mexico, we call it "Capirotada", it's a traditional dessert during Lent. I understand it was a dish introduced probably during the conquest and post, so it's nice to know the origin. I absolutely love it! Thanks, now I'm gonna get me some capirotada.
I’d call this bread pudding, butter, cream, stale bread, dried fruit, full fat milk, nutmeg and a little sugar.. Nice with a little cream, ice cream or even custard..
I think I said this last time too, but this is basically a 'bread and butter pudding'. Very common way to use up stale bread in the UK. Glad to see this being shared again. Great to see it has a history dating back so far. Very delicious.
I love studying the 18th century. This is one of my favorite channels. I love Georgian England and Colonial America. This is the time of Ben Franklin, George Washington, Thomas Jefferson, John Adams, Paul Revere, John Paul Jones so many other men I admire.
Just as every recipe Chef John makes on Food Wishes has cayenne pepper in it, here at Townsend’s everything has nutmeg. In fact, nutmeg may actually be mandatory. :)
"It's been so fun checking out this seven year old recipe!" Recipe: *written in 1700s* welp guys, looks like John finally found a time machine for real! lol
Sweet like Honey // Pumpkin Pudding?! PBS years ago showed President Washington’s favorite dessert, a whole pumpkin baked in the oven with cream and spices in the bowl of the pumpkin itself. I’ve often tried to find out about the recipe but no luck! Can you help?! 🌹
Good ole' bread puddin'. I LOVE it. My Nan used to make it, and I can still eat an entire pan of it all by myself. It's very difficult to get modern, bought food that even approaches home-made. I modernized Nan's mother's chocolate pie recipe, which was at least 100 years old, with instructions predicated on milk from the cow (haven't been able to get any raw milk for almost 40 years now) and cooking over a wood stove. Rich, dense, and with pure, clean flavor. It's still a bother to make, but when I've tried to get out of cooking this holiday necessity, much angst and sorrow ensued.
We learned it is two so so you can balance your dessert plate on it. If you spell it desert, the sand runs off the top of the s. You don't want your sweet treat to run off onto the floor (or your lap!) like the sand did.
Who in their right mind would dislike this and why?! I love this channel so much, never tried a recipe (yet) but these videos always cheer me up. Thank you!
“New milk” presumably means fresh milk, as opposed to soured or otherwise aged milk. By the way, you don’t have to remove the bread crusts, although the texture will be slightly different and there will be some light brown spots in the pudding if you put the crusts in. I like it with the crusts included.
Which pressumably would have been unskimmed, i.e. untreated. Straight from a cow milk is about 4-5% fat I believe, it varies by cow, season, feed etc when not homogenizing. It would have had cream floating on top and been more like low fat milk deeper down. Probably would also some flies floating in it for good measure.
Not all bread crusts are alike. The crust on the loaf in the video soft, thin and light to the of being almost non-existent. If you plan to use a bread with a thicker, tougher, dark-brown crust, it would probably be better to remove it, lest you get strands of chewy bits that keep the pudding from coming together.
Wow... this was one of the videos that got me hooked on your channel. It may very well have been the first video of yours I watched. I can't believe it's been 7 years already!
So it's bread and butter pudding then :) I've grown up with this my entire life! We do a version when we're feeling really naughty with chocolate pieces, caramel liqueur and even fudge when we're making it extra special! :) cooked with a bit of cream to serve 😋
Thank you so much for your lovely inspirations for cooking! I love your channel and when I am having a bad day it really makes me feel happy and smile. I also like the peek into cooking history. I hope you have a beautiful day! 😄
Love it, and love you guys! Just watched the lemon cream video too and that looks like it might go well along with the white pot. Your taste tester is about twice her height since that video! All the best until the next, Townsends!
Looks delicious, reminds me of bread and butter pudding here in the UK. Sometimes I like to spread marmalade on the bread before stacking it up and adding the custard and cooking it. A treat I love at Christmas is to get a jar of ginger preserve (like a kind of ginger jam, or ginger jelly for you Americans) and have ginger preserve on croissants for breakfast. As I am the only one who likes the ginger preserve there's usually plenty left, and it is delicious spread on the bread for the bread and butter pudding. As I watched the video I thought the tin it was cooked in would be great for baking bread in. Going to have to try and Google it and see if I can get a tin like that.
I second the recommendation for the book by William Ellis. His farm is just a few miles from my home village in Hertfordshire. When I was a boy in the 1970s there were still old ladies there who made dishes that, now, I can see could be traced directly back to the recipes of Ellis's time. But I guess that should be no surprise really, since two hundred years could be a time covered by only a few one-to- one conversations between grandmother to granddaughter.
I love cinnamon but I have to be very careful when using it. I had a near death experience when someone served a dessert that was overwhelming with a vast amount cinnamon, enough to make one lose their breath. I spent overnight in hospital because I became asthmatic and out of control and safety. I've found a spice combination that works well for me in many dishes: 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon coriander
Hi from Australia. I’m really enjoying your channel. Lots of our cooking is either English based or adapted and we call this one Bread and Butter pudding and we usually add some vanilla to the wet mix. Great served with icecream. Regards Sue
leprachaun69 Yeah, I hate myself a little for watching this, too! Just took a break over Easter...next two days won’t be fun....even without torturing myself by watching recipe videos.
brandylorraine LOL...probably would be doable. A lot of people ‚go keto‘ because of issues with overeating, though...and eating these ‚fake food‘ concoctions can trigger those behaviors big time...and then you’ll still consume too many calories, even if you manage, to stay in ketosis. I‘ll still keep this in mind for a special occasion, though 🙂
That looks divine, especially with the sauce!! I finally ordered some Zante currants...gotta try this recipe. I love bread pudding, so~can't wait! (...please, fix your title, 'dessert' has two s's! 😂🍰)
In Slovakia and Czechia it is called "žemlovka" and it is quite popular sweet dish. You can eat it as a main course, not a dessert. You can also put sweetened whisked egg whites on top towards the end of the baking time so it is golden brown from the outside but fluffy white on the inside
My grandma, who had 7 children, used to save the end pieces off the loaves of bread to make this for them. My mom said it took about 2 weeks to save enough ends to make it. Every 2 weeks they all got “bread pudding “. Everybody was so excited when that day came.
Lol, me and my sister used to fight over the end piece (since a bread would last more than one meal for us) so no left overs. If you only have toast like the UK I can imagine it though
I volunteer at a men’s homeless shelter on the weekends. Part of my duties are cooking the meals for our clients. Saturday I like to do supper on the grill along with a carb, veggies and dessert. We get lots of bread products donated, enough they normally can’t eat everything so I make bread pudding. They absolutely love it. Everyone always says it’s like being at their grandparents. On Sunday I normally do a supper like one would have at home. A protein, a carb, veggies and dessert which is usually a cake. They love a fresh baked cake but go crazy for the bread pudding with a rum sauce. If I can make the clients lives a bit better I’ve succeeded.
This is like French Toast meets bread pudding. I need to make some soon.
Add maple syrup and some peaches and it gets even nicer!
@@rosemcguinn5301 boi
Yes! Like delicious bread pudding...(One of my relatives makes a homemade one that is silmar to this except served with a lemon sauce (hot/cold.)
True French toast and bread pudding are essentially the same thing.
greyeaglem bread pudding is thicker, made of torn/cut pieces of bread and you put sauce made with liquor, French bread is thinner, made of slices and you put syrup on it. Similar, but not the same!
There should be a *Chef Jon VS Chef John: Nutmeg v Cayenne: Dawn of Just Spice*
Yes! This!
Funny how so many follow both........
@@pjtfd3849 Algorhytm's I guess. Maybe for once thr slgorhytm got it right, because I like making recipes from both.
Throw in Migardener because he sounds like 18th century John’s 21st century descendent
Chef Jon is the Cuba Gooding of his nutmeg pudding....
2:59
I forgot I was in on the subway and yelled out “NUTMEG BABY!!” Lol, good thing this is NYC.
And I bet a few people knew what you were talking about.
@@kimfleury They thought he was a crackhead that was spewing random words.
you're a legend carlos
Yeah, good thing you're in a landfill.
Man this channel is a top tier comfy 3AM viewing experience. Under the covers. With your cat. And some tasty food.
I'm so comfy.
True, though chances are I won't be so comfy in the morning... -.-'
My thought exactly..
I love goldan ramsay
im not im in tropics and its hot
@@ludwigvanbeethoven5176 hete in Pa. Too. Very hot and if it rains can change to very cold. I keep having to change into different clothes.
"and for spices, some, umm…nutmeg." I laughed out loud
I've made this a few times now - it's dangerously good.
Luna for the win!
Really?
@@Theseus9-cl7ol It's one of those things you find it hard to stop eating. Tends to get picked to death after the first serving as people keep coming back to it.
@@CDale-tc3xz Yeah I bet.
I’m making this today!
I made the Latino version recently. Different spices but the concept is the same. What I love about recipes like these is that it “recycles” food. We use hard or older bread. Let it soak in milk, add sugar and butter to taste, raisins or dates optional, an egg or two and cinnamon. I’ll use nutmeg next time but either way, mm mm!
Yep. Czechs have a similar dish, too - the modern version of it adds layers of grated apples (and then uses cinnamon), some versions also have tvaroh (quark) - but I saw historical recipes for versions without them, or in different configurations (like adding wine).
We call it "žemlovka" in Czech, from "žemle" - bread bun (those are white in here, while bread generally isn't).
It's just usually made in a larger, shallower dish.
Around here, that style of bread pudding is called “capirotada.” It’s a common dish for Holy Week and Easter. Bakeries sell bags of bread scraps for making capirotada.
@@beth12svist We call it Scheiterhaufen (pyre) in the south of Germany. Also with optional apples and quark.
@@censusgary So this was actually a rather timely video for you! :D
(But where IS "around here"?)
beth12svist : Far south Texas. The “third country” between the U.S. and Mexico.
Found your channel a while back (then life hit) but just started watching again. I forgot how much I love this channel!
Same here!
It's a good quality youtube channel. I'm similar to your situation, left awhile and came back to it.
Yes.. i live this channel, and lived cooking for my partner that passed.. its more fun cooking for two or more..
I'm glad you got out of prison. ;-)
Nutmeg 3 minutes in.....not to disappoint :-)
I haven't made it to the end of the video yet, but I know the flavor is going to be... interesting.
Until the mid-19th century, the Banda islands in SE Asia was our planet's only known source of nutmeg and mace. The village elders of Banda had associated the commerce of nutmeg with the apocalypse. They had been right since obtaining fame and fortune by capturing theses spices spurred European navigation and the seizure of Banda islands by European power, nearly completely massacring their people. The people of Banda used a Gaigai - a long stick attached to a hook / basket to pluck nutmeg from trees. To these people, nutmeg has a religious significance and a medicinal purpose. Often they will tie the nutmeg berry around the neck of a sick infant and ask god to heal the child. The Maluku use nutmeg's sedative effects for medicine, and will use nutmeg to treat the flu by rubbing it over their body for a warming feeling. Throughout Indonesia, grated nutmeg is used in warm milk to help toddlers sleep. In Maluku and Java, a sedative drink called obat penenang, is made with nutmeg and has been used medicinally for its sedative effects, and it's treatment of diarrhea, insomnia, mouth sores. It has also been added to betel quids for aphrodisiac effects in India.
@@TheElliement Also, for anyone in the know, nutmeg also acts as an extremely powerful deliriant drug when consumed in extremely high doses and can result in having delirious episodes for up to 72 hours even!
@@raptorinator True, there have been anecdotal accounts of nutmeg being consumed in psychoactive quantities historically, as far back as 1576 - when a pregnant lady became delirious after eating 10-12 seeds. In 1741, two soldiers sleeping beneath nutmeg trees woke up feeling drunk. the most active component in nutmeg is myristicin. It is a mild MAO inhibitor with anticholinergic properties (like DXM, Datura, Belladonna). Myristicin is used as a precursor for the production of MMDA - a psychedelic empathogen. Shulgin believed that it may be metabolized by the liver into MMDA through transamination (its metabolism resembles that of safrole). Grinding the berries / seeds whole, and adding them to a fruit juice...one can also try searching "space paste recipe"
another interesting thing is in the 1940s, nutmeg use in prisons became so widely used, it was ultimately removed. Malcom X talks about his experience w nutmeg in his autobiography
Amazingly simple recipe, definitely deserved to be revisited!
This IS bread and butter pudding. Stale bread is perfectly fine, you do need to butter the bread for added richness and the slices should be slanted or upright for a conventional pud. It looks lovely so this version works out well! Fascinating channel.
You are amazing guys - I ve learned - English , recipes, History , Culture - Thank you so much - Cheers From
Brazil !!
Not the fanciest knife, but it doesn’t even make the loaf bend slightly when he slices it.
It’s also not a serrated blade.
That’s sharp.
I have the smaller version of this knife from their catalog. They hold their edges very, very well.
That's because the bread was soft
@@morehn That's the point though. You could cut a hard bread with a butter knife, but soft, squishy bread will just bend away from a dull knife
@@morehn you've clearly never cut soft bread with a dull knife before...
@@William-Morey-Baker you wouldn't catch me dead with a blunt knife.
It’s bread and butter pudding! we usually use cinnamon and vanilla but I doubt they had vanilla extract 250 years ago. Easily my favourite pudding
I think vanilla essence was developed early 20th century but don't quote me on it. It's still not as good as actual vanilla though.
I second that! I'd say it's a vertical bread and butter pudding.
Agreed. I already make bread and butter pudding with mixed spice in the ‘custard’ and I don’t bother buttering the bread as I don’t see the point. This is more compacted of course and would be best with fresh bread rather than stale to aid with the compaction. Going to have to try this.
The had vanilla, probably not vanilla extract, but tje spanish record vanilla beans were being used to flavor chocolate in pre colonial mexico, so at least some people in europe and the Americas knew about it.
@@gordonlawrence4749 and it wasn't until very recently that high quality vanilla extract became available outside mexico.
I love it when Jon takes the first bite and bobs his head with no words for those first few seconds..... That's when you know the result is good!!
What a way to end the school day thanks guys!
@1234 22 my man haha
@@schnorrergaming7541 You must be in college or something like that.
@@GalacticEmperorBatman Senior in University and always cooking with Towsends
It's good to hear that school kids these days (I'm not that old, I'm 38) still have an interest in history and cooking.
Very nice bread pudding, I learned to do it by just dumping your stale bread and whatever milk, eggs, and sweet stuff you have on hand. Super forgiving, can use anything from honey to malt and do it slight enough to have for lunch for a week. This sounds a lot better for people who arent used to bread pudding, more consistent texture, prettier to show company.
Bread pudding is something different, dark, served in a slab, cold. This is bread and butter pudding.
Love your videos John. I don't know how these videos got through to Poland but I'm glad they did. Keep up the good work :).
I've been to Warsaw for like 8 hours (waiting for the next flight to Bishkek, Kyrgyzstan when I was a USMC Embassy Guard). I loved it, and had a great time for the short time I was there. Hopefully one day I can go back and see your country for a longer stay. So beautiful, I was impressed.....much better than shithole Kyrgyzstan I might add.
@@Theseus9-cl7ol that had to be an amazing trip..
Wow, from Poland.. that is great.
I'm just next door in the Czech Republic!
Iv just recently discovered this channel about a couple of weeks ago, and the content is amazing. Food is among my more favorite of aspects of life, along with history, but I rarely see the two combined as a category. Learning about these different recipes and different methods of cooking is really enjoyable to watch. Probably some of the higher quality content on youtube.
I made the original receipt for a Living History event and it was delicious. Thanks for your continued work .
1087 likes
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This must be the best dessert on the planet... Brb making it
How was it?
he died
@Augus t that good, huh?
We still make that in the uk today , it's called bread and butter pudding . Served with custard.
Or cream
Gordon Ramseys’s least favorite dessert
@@marcospark610 Actually, Gordon Ramsay loves it, big comfort food for the English lads.
Still very popular today for us Aussies who were relocated back about 190 years ago from the Mother land :-)
@@LukePettit3dArtist Really? Don't see it much around Sydney, unless you count Sizzler at st. George xD
Bread Pudding is honestly hard to beat as far as desserts go. They're always my favorites.
I prefer baklava!
@Nenki Umboko From Cameroon You must not have tried warm baklava with a scoop of vanilla ice cream before! It's truly out if this world!!!
This is such a unique channel, always a pleasure to learn something so peculiar and interesting. Keep it up!
Ricks wife here. I share a love of both cooking, eating, and history, and have been absolutely delighted with the Townsend channel, which I only recently discovered. I also love a challenge, which is good since I have all the fun food allergies! Dairy, egg, gluten... Although lucky for me I am not allergic to nutmeg. With two decades behind me trying to copy recipes I loved when I was "normal" into edible meals and desserts, and I have to say I've learned a few things, and would like to share for any gluten free vegans watching this channel. I made an adapted form of this recipe this evening, and it was AMAZING. Substitute the eggs and egg yoke with half a package of silken tofu pureed. Substitute the milk with about a half a can, or a touch more, of full fat coconut milk. I used Schaer bread, that I left out uncovered for about a day. I used Myoko's butter for baking the white pot, and the sauce at the end. I used a conventional oven at 350 degrees, but needed to bake it for about 55 minutes. Other than these obviously major changes, I followed each step as is in the video. Thank you so much for all that you do on this channel. I have not had a bread pudding in almost 20 years. Mostly because I wasn't inspired to try one until now. Absolutely delicious.
You know your channel is successful when people imagine you as the nutmeg-in-everything cook!
The whitepot recipe is how I found this channel! One of my favorite channels on the platform! Keep up the awesome work!
Made this today for dessert while we are stuck in lockdown, it is absolutely lovely!
my grandmother would have called that bread pudding and used cinamon instead of nutmeg then covered the top with sugar icing. thanks for the great memory
Almost exactly the same as bread and butter pudding 👌🏻 ok, so it turns out it's literally the same thing. and therefore I can verify there is no better reprieve you can give stale bread than this recipe.
For some reason, I immediately think of this as baked french toast
Your videos have been keeping me so calm through this quarantine. Thank you for all that you do, whisking me away to another time and teaching me.
Wow! That looks delicious! And so easy. It's funny how the simplest desserts are usually the best ones, at least in my years of bakery experience. Keep the great videos coming! Best wishes.
You are so calming and relaxing, the ultimate comfy and homey presence. Thank you 😊
Wasn't subscribed when the original recipe was featured. But I sure am glad you've given it a second chance! Great stuff as always Townsends!
We eat something VERY similar to this in Mexico, we call it "Capirotada", it's a traditional dessert during Lent. I understand it was a dish introduced probably during the conquest and post, so it's nice to know the origin. I absolutely love it! Thanks, now I'm gonna get me some capirotada.
When the recommendations was on point! I'm liking your channel!
I just discovered this channel and already love it! Thank you
I’d call this bread pudding, butter, cream, stale bread, dried fruit, full fat milk, nutmeg and a little sugar.. Nice with a little cream, ice cream or even custard..
Your videos make me wish for simpler times and I enjoy everyone of them. Please keep them coming! also more music!
6:50
'Uh' *stammers* 'You can't go wrong with that special sauce.'
What a great channel! Just makes you feel good watching!
Vanilla would probably make a nice variation...👍
You could add the vanilla to the sauce.
I have missed these. You definitely need to do these more. Awesome episode.
I think I said this last time too, but this is basically a 'bread and butter pudding'. Very common way to use up stale bread in the UK. Glad to see this being shared again. Great to see it has a history dating back so far. Very delicious.
Buttering the bread first does make a difference though. And def better with somewhat stale bread. Fresh bread goes too soggy.
I love this show. I’ll never make anything from this channel but watching this stuff is almost therapeutic.
I love studying the 18th century. This is one of my favorite channels. I love Georgian England and Colonial America. This is the time of Ben Franklin, George Washington, Thomas Jefferson, John Adams, Paul Revere, John Paul Jones so many other men I admire.
Hi! Do you have any channels like this about 18th century that you can recommend?
I cannot get enough of these recipies.
Just made it today... Dear Lord, that was goooood :) Thank you for sharing this :)
Absolutely love this channel. Always upbeat! Always makes me smile even when I have a bad day
Hello whitepot daddy
Whew, grew concerned for a minute there.
hello nicole marly daddy
Hello Nicole !
Glad you didn't say what I thought you were gonna say.
You absolute mad lad
Ironically, i just rewatched the first Whitepot recipe video this past weekend. Enjoyed this revisiting of it as well!
Not caring for nutmeg, I would use vanilla extract and cinnamon. Love cinnamon!
Not liking nutmeg is like a taboo on this channel.
how dare you?!
And we now know what the Salem Witch Trials were really about.
Blasphemy! :P
Just as every recipe Chef John makes on Food Wishes has cayenne pepper in it, here at Townsend’s everything has nutmeg. In fact, nutmeg may actually be mandatory. :)
What a wonderful recipe simplicity at its finest.
This is one of my favorite desserts... I call it bread pudding.... really good if you throw some pecan or walnut pieces in it too!🙂
6am and very glad to find such a relaxing channel to wake up to! Definitely going to try this recipe
"It's been so fun checking out this seven year old recipe!"
Recipe: *written in 1700s*
welp guys, looks like John finally found a time machine for real! lol
I so look forward to your channel and videos. Thanks so much
Looks amazing! Reminds me of a olden Times French toast casserole 😋
I love your channel. So much history in food. Can't wait to make this.
Love it. Bread pudding is always a favorite.
How utterly fantastic and imaginative and SIMPLE! This would be a nice change for dessert after dinner! Yum 😋! Thanks for posting!
Can you please do a colonial Williamsburg peanut soup recipe
Sweet like Honey // Pumpkin Pudding?! PBS years ago showed President Washington’s favorite dessert, a whole pumpkin baked in the oven with cream and spices in the bowl of the pumpkin itself. I’ve often tried to find out about the recipe but no luck! Can you help?! 🌹
Sharon Keith look up colonial whole baked pumpkin
I made some at a pow wow one year! Total hit! Had so many people drop by to ask questions and catch of whiff of the delicious scent!
Seems like a distant ancestor to the bread pudding cooked in Mexico, known as capirotada, at least in northern mexico
Great channel. I just LOVE the info, the host and how beautifully it’s shot. Well done guys.
Really enjoy your videos. Will try this one soon.
BTW, I tried the "ONION" recipe. It was surprisingly good. take an onion, bake it. simple
Good ole' bread puddin'. I LOVE it. My Nan used to make it, and I can still eat an entire pan of it all by myself. It's very difficult to get modern, bought food that even approaches home-made.
I modernized Nan's mother's chocolate pie recipe, which was at least 100 years old, with instructions predicated on milk from the cow (haven't been able to get any raw milk for almost 40 years now) and cooking over a wood stove. Rich, dense, and with pure, clean flavor. It's still a bother to make, but when I've tried to get out of cooking this holiday necessity, much angst and sorrow ensued.
Dessert...two s' because you want two servings!
Eating dessert in the desert.
We learned it is two so so you can balance your dessert plate on it. If you spell it desert, the sand runs off the top of the s. You don't want your sweet treat to run off onto the floor (or your lap!) like the sand did.
Who in their right mind would dislike this and why?! I love this channel so much, never tried a recipe (yet) but these videos always cheer me up. Thank you!
“You can’t go wrong with at special sauce!” *audible snicker* -Jan Townsend, 2019
I love your channel, it’s so relaxing
“New milk” presumably means fresh milk, as opposed to soured or otherwise aged milk.
By the way, you don’t have to remove the bread crusts, although the texture will be slightly different and there will be some light brown spots in the pudding if you put the crusts in. I like it with the crusts included.
Which pressumably would have been unskimmed, i.e. untreated. Straight from a cow milk is about 4-5% fat I believe, it varies by cow, season, feed etc when not homogenizing. It would have had cream floating on top and been more like low fat milk deeper down. Probably would also some flies floating in it for good measure.
Not all bread crusts are alike. The crust on the loaf in the video soft, thin and light to the of being almost non-existent. If you plan to use a bread with a thicker, tougher, dark-brown crust, it would probably be better to remove it, lest you get strands of chewy bits that keep the pudding from coming together.
Wow... this was one of the videos that got me hooked on your channel. It may very well have been the first video of yours I watched. I can't believe it's been 7 years already!
So it's bread and butter pudding then :) I've grown up with this my entire life! We do a version when we're feeling really naughty with chocolate pieces, caramel liqueur and even fudge when we're making it extra special! :) cooked with a bit of cream to serve 😋
Looks wonderful and cool that you've done a variation on a favorite!
Im not sure but I think nutmeg was much more expensive then butter or cream at the time.
Depends on whether you own the cow or not.
Thank you so much for your lovely inspirations for cooking! I love your channel and when I am having a bad day it really makes me feel happy and smile. I also like the peek into cooking history. I hope you have a beautiful day! 😄
Known as bread and butter pudding in the UK.
Try buttering each slice of bread before you pour your milk mixture into it. 👍🏻
Love it, and love you guys! Just watched the lemon cream video too and that looks like it might go well along with the white pot. Your taste tester is about twice her height since that video! All the best until the next, Townsends!
In the Caribbean we call that "pan bojo"....dessert made of old bread.
Like leftovers bread of a few days.
Looks delicious, reminds me of bread and butter pudding here in the UK. Sometimes I like to spread marmalade on the bread before stacking it up and adding the custard and cooking it.
A treat I love at Christmas is to get a jar of ginger preserve (like a kind of ginger jam, or ginger jelly for you Americans) and have ginger preserve on croissants for breakfast. As I am the only one who likes the ginger preserve there's usually plenty left, and it is delicious spread on the bread for the bread and butter pudding.
As I watched the video I thought the tin it was cooked in would be great for baking bread in. Going to have to try and Google it and see if I can get a tin like that.
Jon is the 18th century version of Alton Brown: Always has a fresh nutmeg in their pocket. :)
Make a playlist for white pot videos! As always i love your videos. TY for the education.
Years ago I came for the Pemmican, now I just live here.
I second the recommendation for the book by William Ellis. His farm is just a few miles from my home village in Hertfordshire. When I was a boy in the 1970s there were still old ladies there who made dishes that, now, I can see could be traced directly back to the recipes of Ellis's time.
But I guess that should be no surprise really, since two hundred years could be a time covered by only a few one-to- one conversations between grandmother to granddaughter.
Why am i NOT surprised that he uses nutmeg in today's recipe.
Its his stigma to always use nutmeg
I love cinnamon but I have to be very careful when using it. I had a near death experience when someone served a dessert that was overwhelming with a vast amount cinnamon, enough to make one lose their breath. I spent overnight in hospital because I became asthmatic and out of control and safety.
I've found a spice combination that works well for me in many dishes:
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon coriander
Nice! A lovely winter dessert that in UK and Australia we call bread and butter pudding.
I wish i could eat this!!!!
If you make it, you can!
I wish I could help you.
Another wonderfully made video. Thanks! Bookmarking this one to try soon!!
Nobody: nothing
John Townsend: Nůtməğ
Hi from Australia. I’m really enjoying your channel. Lots of our cooking is either English based or adapted and we call this one Bread and Butter pudding and we usually add some vanilla to the wet mix. Great served with icecream. Regards Sue
Here i am, just starting out on the Keto diet, and your shoving bread and sugar into a pot! Lol looks great!
leprachaun69
Yeah, I hate myself a little for watching this, too!
Just took a break over Easter...next two days won’t be fun....even without torturing myself by watching recipe videos.
Keto bread with a little cream stevia spices sauce/whipped cream topping?
brandylorraine
LOL...probably would be doable. A lot of people ‚go keto‘ because of issues with overeating, though...and eating these ‚fake food‘ concoctions can trigger those behaviors big time...and then you’ll still consume too many calories, even if you manage, to stay in ketosis.
I‘ll still keep this in mind for a special occasion, though 🙂
Best RUclips channel! Love you guys!!
Do you think you'd be able to add some chopped pecans or walnuts to this recipe?
Absolutely loved doing this recipe!
That looks divine, especially with the sauce!! I finally ordered some Zante currants...gotta try this recipe. I love bread pudding, so~can't wait!
(...please, fix your title, 'dessert' has two s's! 😂🍰)
In Slovakia and Czechia it is called "žemlovka" and it is quite popular sweet dish. You can eat it as a main course, not a dessert. You can also put sweetened whisked egg whites on top towards the end of the baking time so it is golden brown from the outside but fluffy white on the inside