I actually live in devonshire england and theres slowly a revival happening of 18th century foods. White pot is a huge family fave served with clotted cream
Cosette Lewallen It is heaven. On my vacation to London and it's surrounding counties I ate so many lovely and wonderful things but clotted cream is the one item I rave about over and over to anyone who will lsten. lol I can't find nowhere that sells it in Canada so I make my own. Simple as hell. Fill a pie, caserole or cake pan 2/3 of the way up with heavy cream aka. "35% cream" aka. "whipping cream" aka. "double cream". So yeah, 2/3 of the way up or an inch deep with the cream and then put it in a very very low temp(170 F) oven over night or 10-12 hours. By then a crust will have formed on top. You can spoon it off or sometimes you can lift that crust up in one piece but regardless, the treasure is what's under. A rich wonderful buttery cream that is mind blowing. When it cools it's thick like creme fraiche. kathy williams is correct too. You can do it in a double boiler but that takes forever and you have to tend to it constantly. It's result is not as rich as the oven method though.
I love clotted cream! It's not common in Australia but I was taught to make my own by my lovely mum-in-law who grew up in Devon and Cornwall. Bread and butter pudding is still popular over here. It's lovely comfort food and a good way to use up stale bread. I've never made this version, but I'll definitely give it a try now. Do you add dates to yours? Our bread and butter puddings usually don't have dates in them but I'm willing to give it a try.
Yum I love bread pudding, this is exactly the same as what we'd still make in England today. Note that it's called whitepot because it's made with white bread. In the 18th century most people ate wholemeal bread, which unlike our modern brown bread was literally whole: heavy, chewy and gritty with bran, healthy but not very pleasant. Refined white bread was very much a luxury item, so whitepot was a good way of using up leftover white bread and cream in middle class homes. Devon produces a lot of cream but without refrigeration it goes off very quickly so needed to be used.
I love bread pudding too! actually making it for thanksgiving, one of my favorite deserts. I guess I was a weird kid, I've never liked white bread very much (except for a few rare exceptions, sourdough or really crusty white mountain) even as a kid I preferred whole grain and that's all my mom would by as a result XD, my grandma even tried to give us wonder bread one time and I told her I didn't like it because it reminded me of mayo XP (I was maybe 8). I'm gluten free now but I still like the GF multi grain breads better than the white attempts (they taste like cardboard and sadness to me).
Anyone who says wholemeal bread isn't pleasant needs to tell that to the Germans. Germany makes the best bread in the world and all of it is wholemeal.
Wow, the preparation to make meals were extensive. Eggs gathers, butter churned, cows milked and garden picked and meat slaughtered JUST to prepare to put it together and cook. Not to mention wood split. Growing up on a west Texas cattle ranch I saw my grandmother start working in the early morning to prepare dinner that night. My job was gathering eggs, picking vegetables and killing chickens. It really makes you appreciate todays food convenience and preparation times. People worked harder back then just to survive. Yet seemed less stressed.
My mother was a very good cook. I wish she had asked us kids to help out more with the cooking because we really didn't mind snapping beans or measuring out ingredients. She took many or her cooking secrets to the grave and I've been searching the internet, trying to reproduce some of her delicious recipes. I go to my sister's house now and very much enjoy helping her family make dinner. It's a great way to reduce stress and a great way for families to be closer.
I enjoy gardening and being with animals and being out in nature. I also really enjoy food and making my own food. In some ways, Times back then were super fun and easy. Now a days you have to work super hard everyday just to be able to buy maybe just maybe good quality food for yourself and you will still have to prepare it. Back then food was fresh and nutritious and otherwise preserved quite nicely and delectably. Even for poor people. But now poor people don’t know about the wild edibles they have around them in non pesticides areas that they can use for free and super nutritious foods unlike straight up ramen every night. Store bought ramen isn’t very nutritious and very high in salt. Even for people with more money, they waste it on expensive pre-made healthy meals or on still expensive pre-made not so healthy meals cuz they don’t have time to fix their own foods even if they wanted to. Sometimes our jobs get in the way of us living and appreciating life...and even our families. If people would take time to remember the past and its good attributes, maybe we can all improve our present times with it and look forward to a better, happier, and overall healthier future. For ourselves and our planet. If we kill the planet we kill ourselves. Getting better in tuned with it will encourage health for all.
Known all over England as bread and butter pudding, and an absolute favourite with almost everyone. We usually cook it in a wider shallower dish, and everyone likes the crunchy top layer, so we don't turn it out, but serve from the dish piping hot. Topped with custard, it is a winner.
We call it the same over here in Australia and it's a favourite over here as well. I either pour custard over it and/or clotted cream (I learnt how to make it from my mum-in-law who grew up in Devon and Cornwall).
I wanted to thank you for posting such well thought out and executed demonstration videos. I have legitimately been learning alot about the 18th century from your channel.
I finally gave this recipe a shot with some of my homemade sourdough bread. Also, added other spices like cinnamon and allspice alongside the nutmeg and wow did it hit the spot. Thank you once again for helping us bring these old recipes into our kitchen and share them with our families. God bless you!
Ya know, I ran into your videos about a year and a half ago and loved watching them. Im so glad to have found you again. Thank you so much for sharing!
I came back to watch this after your recent revisit, and I was blown away by the quality of the video. You guys are like Captain Disillusion! Extremely high quality videos from the very beginning!
I am surprised at how similar so many of your recipes are to how my grandmother taught me to cook! This recipe, for instance, is virtually identical to the bread pudding recipe she taught me, about the only difference is we cook ours in the oven instead of a dutch oven. We even serve it with cream. :D
So, New Orleans is pretty much the Bread Pudding capital of North America and last night (Nov. 26) I had a Bread Pudding Party in the French Quarter. The plan was for people to bring their favorite variation of Bread Pudding....I made this White Pot - exactly as Jon said, step-by-step. Jon, You'll be pleased to know that the White Pot was the favored variation - even over Creole Bread Pudding. They gobbled it up. It's delicious, guys - make this! You'll love it.
Wow, this has always been Bread Pudding to me! When I was a child, I would always love it when my grandma made this dessert! This & Banana Walnut Breads were some of my most favorite aromas coming from Nana's kitchen! This is an excellent video James! Cheers
Just the sweet browned pastry crunch when the knife cut through that pudding got my mouth watering. This channel is addictive BTW. I usually cook period recipes from a much earlier era (12th-15th century) but I'll have to give some of these 18th century treats a go!
Thank you for all you do; your channel is one of my favorites as it's never disappointing. I love how you convey everything as what your endeavors are true to. Once again, thank you!!
I've challenged a local restaurant/bar to try this recipe lol.......it looks So. Unbelieveably. Good!!!! Thank you so much for your contribution to our cuisinal heritage, and helping keep it alive. I hope to see you at the Feast of the Hunter's Moon this year, Mr. Townsend. I would be very pleased to shake your hand.
I made this last night, ended up using about 1 loaf store-bought bread, and a whole stick of butter. 2 T sugar is probably not quite enough for the modern palate, but we loved it! Not a crumb remained. Thanks!
This recipe has been in my family forever! Now I can share the history of our Yule tradition with my children as well. I love this Channel. Thank you so much =)
It will be that time again in a couple of months! I’m making this again for the family Christmas get-together. It was the star last year. Also shared this recipe for all those who love yummy traditional “puddings”. 🥰🥰🥰
I made this last night for the first time, and it was sooo good. It's a French Toast cake made with Fruit bread. Just amazing. Its a good use of the end of my homemade bread.
Wow... great dish! The pewter plates however are poisonous as they contain lead. Love to see your passion for these old recipes. In the 1960/70's we had a cooperative restaurant/bakery in New Mexico. YOU BRING BACK MY OLD DAYS. Thanks.
I love watching your videos and have some more information about this recipe ,in the U.K this is what we would call bread and butter pudding and bread pudding is a different kind of recipe ,still with bread (mashed up in milk) and dried fruit but also adding lots of spices .My mum made the best bread pudding :)
Made this for christmas. It is to die for. I used a stainless steel dome mixing bowl. Doubled the recipie. Put under the broiler. It was a huge hit!. Thanks so much....
Made this for Christmas brunch! My family was surprised as I eat almost no gluten bread, but this called to me. It was Soooooo good! Not a spoonful left and I made a larger one. Used “English Muffin” bread, dates, pecans, and 4 whole eggs. I was afraid to turn it over so we just scooped it out. Decorated with pecans and edible star glitter. Shared the link several times. An instant classic in our family!
I remember when the video was new. Shoot I remember when this channel only had about 10,000 subs and Jon was what to monetize the channel, but one he couldn't doing it for free, but wanted everyone possible to have access to the channel. He asked us if we were okay with ads or if we wanted to have a patreaon for the fans that wanted to pay. Jon could you create a playlist that includes all of the channels coming videos, regardless of season.
I'm from Venezuela and we call this torta de pan (bread cake) and my mom has a version of this where you blend the bread along with all the wet ingredients. Also before you pour the mixture into the pot she pours some lightly caramelized simple sugar syrup. We tend to dislike the raisins in the custard but some people do add it in. Also another optional step is to bake the custard in a water bath, which makes it much lighter and creamier.
In same way there is a Bob Ross compilation of "just beat the devil out of it". There should be a John Townsend compilation of "grind a little fresh nutmeg"
Bread pudding is made at our house using leftover white bread, crust & all. My wife uses milk & bakes it at lower temperature, another half hour or even longer for large amounts. Since you, John, reference Devon, I wonder about trying it with fruits local to England: dried plums and black currants. I am growing both & will report back when my little plum trees come into production & I've dried some plums. (Come to think of it, one of my plums is Kirke's Blue, originating in London 1830, pretty close to the era you evoke.)
You guys are awesome!!!! I love to cook and bake but you introduced a while new genre to me. God bless and keep on doing what you do! Love the show!!!!!!
I have just tried this recipe with dates and figs since that was what I had on hand. I also used a stale baguette as the bread. Since I was concerned about the dryness of the bread I let the pudding set for an hour or so before baking and I baked it in a ceramic" pie dish"7"x4"x3 1/2" with foil over the top at first to retain moisture. I had extra custard mix left, I cooked it gently on top of the stove and I used it as my sauce. Perhaps not authentic, but delicious. Thanks.
I can't wait to try this recipe. I will suggest a change with the sugar though. Add the sugar to the milk/cream instead of the eggs since it prevents the milk from scalding and adding the sugar to the eggs too early "cooks" the egg (changes the chemical structure).
I made these last weekend at a reenactment for 20 people. Because we only had one deep dutch oven, I made one in the whitepot (pail) and two others using a pie plate in the shallow dutch oven. Buttering the white bread was not easy due to butter being cold. The process went quite well but since it was late at night, they didn't get a chance to cool before being eaten. I put sweet sherry on top too. The next day, the leftovers were fantastic and much better than the night before, again likely related to being hot when eaten. I'll make these again!
💕 YUM !!! I came over from the video that was 7 years later. I honestly believe I'd lean toward this recipe, due to extra butter in it, plus the dates ! I'm not especially fond of raisins, especially when baked. ha I also loved the caramelizing of the sugar ! I'm sure there are baking pots I can use from the 21st century ! 😊 Thank you so much ! 👍🏼♥️🥀
I'm from Yorkshire (North England) and I've never heard of White Pot in my life. Always called Bread and Butter Pudding here. Always nutmeg, NEVER cinammon.
i like to cook and i do most of it in my house i love to see how u get around doing things in the kitchen like the carmelizing the sugar its like 18th century life hacks lol its cool u keep these arts alive and share them with us
I messed up cutting a loaf of bread I made, so I made a bread pudding with the terribly squished pieces of bread, and then I realized I made too much milk stuff, so I made it into a custard by adding a little bit of corn starch, and it went great!
all I can think of when I see you make such relatively decadent (and honestly you can omit relatively) dishes... is the poor foot soldiers in the field! your pound of meat video on top of the fact I was watching "the revenant" earlier makes me appreciate what you do all the more. I know the origins of the food in my culture(hand held Classics like tamales and burritos) . but the origins of Americana is blurry to me. good stuff. I never knew flour was a one ingredient meal (+ water) I guess masa should of thought me that lesson. and that last braze with the piece of iron was cool. pro!
note to self - leave out the dates, of course, things to add: small pieces of apple (grannysmith), grated orange peel, currants, berries in season, cinnamon, allspice, nutmeg, tiny bit of clove, and maybe use challah or sourdough bread. interesting flavors one could try. oh, and rum or brandy??
That looks amazing. I have to make that. I love bread pudding. I better make a smaller portion though because I fear I will love it too much and eat the whole thing.
Just made this one it came out delicious, I added a little bit of vanilla because I love it so much and it seemed appropriate in a modern bread pudding. Was wondering though if you ever see vanilla called for in recipes in the time period haven’t seen in any videos of yours I’ve seen yet. I know it is native to the americas and had been cultivated in Mexico for many centuries, but maybe it was only something for wealthy folks ?
really interesting to see the salamander. I always wondered why the heating device in modern restaurants was called a salamander, but now its so obvious... the original ones look like one!
My grandad used to make this all the time, but he would add candid frut peels and rum.... although I suspect the " rum" was due to him being in the navy...lol
![Kumamoto Masters Japan 2024 | Gregoria Mariska Tunjung (INA) [5] vs. Akane Yamaguchi (JPN) [2] | F](http://i.ytimg.com/vi/EIjZybhsWqA/mqdefault.jpg)
That crunch of the sugar when you cut into it was AMAZING!
That got me too. My salivary glands went right to work.
We are located in Northern Indiana - 2 hours north of Indianapolis and about 40 minutes west of Fort Wayne.
I actually live in devonshire england and theres slowly a revival happening of 18th century foods. White pot is a huge family fave served with clotted cream
purple panda what is clotted cream?
kathy williams thank you!
Cosette Lewallen
It is heaven. On my vacation to London and it's surrounding counties I ate so many lovely and wonderful things but clotted cream is the one item I rave about over and over to anyone who will lsten. lol
I can't find nowhere that sells it in Canada so I make my own. Simple as hell. Fill a pie, caserole or cake pan 2/3 of the way up with heavy cream aka. "35% cream" aka. "whipping cream" aka. "double cream".
So yeah, 2/3 of the way up or an inch deep with the cream and then put it in a very very low temp(170 F) oven over night or 10-12 hours. By then a crust will have formed on top. You can spoon it off or sometimes you can lift that crust up in one piece but regardless, the treasure is what's under. A rich wonderful buttery cream that is mind blowing. When it cools it's thick like creme fraiche.
kathy williams is correct too. You can do it in a double boiler but that takes forever and you have to tend to it constantly. It's result is not as rich as the oven method though.
I love clotted cream! It's not common in Australia but I was taught to make my own by my lovely mum-in-law who grew up in Devon and Cornwall. Bread and butter pudding is still popular over here. It's lovely comfort food and a good way to use up stale bread. I've never made this version, but I'll definitely give it a try now. Do you add dates to yours? Our bread and butter puddings usually don't have dates in them but I'm willing to give it a try.
Bread and Butter pudding ain't it
Yum I love bread pudding, this is exactly the same as what we'd still make in England today. Note that it's called whitepot because it's made with white bread. In the 18th century most people ate wholemeal bread, which unlike our modern brown bread was literally whole: heavy, chewy and gritty with bran, healthy but not very pleasant. Refined white bread was very much a luxury item, so whitepot was a good way of using up leftover white bread and cream in middle class homes. Devon produces a lot of cream but without refrigeration it goes off very quickly so needed to be used.
psammiad Thank you so much for adding this! This is all so interesting to me!
I love bread pudding too! actually making it for thanksgiving, one of my favorite deserts.
I guess I was a weird kid, I've never liked white bread very much (except for a few rare exceptions, sourdough or really crusty white mountain) even as a kid I preferred whole grain and that's all my mom would by as a result XD, my grandma even tried to give us wonder bread one time and I told her I didn't like it because it reminded me of mayo XP (I was maybe 8). I'm gluten free now but I still like the GF multi grain breads better than the white attempts (they taste like cardboard and sadness to me).
Bread and butter pudding we call it up North in the UK. I love it, I was always a happy child when my mam made this fir pudding
Anyone who says wholemeal bread isn't pleasant needs to tell that to the Germans. Germany makes the best bread in the world and all of it is wholemeal.
Wow, the preparation to make meals were extensive. Eggs gathers, butter churned, cows milked and garden picked and meat slaughtered JUST to prepare to put it together and cook. Not to mention wood split. Growing up on a west Texas cattle ranch I saw my grandmother start working in the early morning to prepare dinner that night. My job was gathering eggs, picking vegetables and killing chickens. It really makes you appreciate todays food convenience and preparation times. People worked harder back then just to survive. Yet seemed less stressed.
My mother was a very good cook. I wish she had asked us kids to help out more with the cooking because we really didn't mind snapping beans or measuring out ingredients. She took many or her cooking secrets to the grave and I've been searching the internet, trying to reproduce some of her delicious recipes. I go to my sister's house now and very much enjoy helping her family make dinner. It's a great way to reduce stress and a great way for families to be closer.
One of my Grannie's sayings was "If I didn't want to eat, I wouldn't have to work so hard"
MrAzrancher times were simpler back then, less artificial problems.
I enjoy gardening and being with animals and being out in nature. I also really enjoy food and making my own food. In some ways, Times back then were super fun and easy. Now a days you have to work super hard everyday just to be able to buy maybe just maybe good quality food for yourself and you will still have to prepare it. Back then food was fresh and nutritious and otherwise preserved quite nicely and delectably. Even for poor people. But now poor people don’t know about the wild edibles they have around them in non pesticides areas that they can use for free and super nutritious foods unlike straight up ramen every night. Store bought ramen isn’t very nutritious and very high in salt. Even for people with more money, they waste it on expensive pre-made healthy meals or on still expensive pre-made not so healthy meals cuz they don’t have time to fix their own foods even if they wanted to. Sometimes our jobs get in the way of us living and appreciating life...and even our families. If people would take time to remember the past and its good attributes, maybe we can all improve our present times with it and look forward to a better, happier, and overall healthier future. For ourselves and our planet. If we kill the planet we kill ourselves. Getting better in tuned with it will encourage health for all.
Less distractions, more simplicity, more connection with land/nature.
Known all over England as bread and butter pudding, and an absolute favourite with almost everyone. We usually cook it in a wider shallower dish, and everyone likes the crunchy top layer, so we don't turn it out, but serve from the dish piping hot. Topped with custard, it is a winner.
We call it the same over here in Australia and it's a favourite over here as well. I either pour custard over it and/or clotted cream (I learnt how to make it from my mum-in-law who grew up in Devon and Cornwall).
Evelyn Tidman ... it’s bread and butter pudding in the modern US as well.
Evelyn Tidman ö
Must. Stop. Binge. Watching. ... who am I kidding? Next one!
I love this channel! You've just combined two deep interests of mine; living history and bread pudding. Thank you for creating these great videos.
+Simia Malum Thank you for your kind comments!
I hoped that scene from the intro would show up. I've been wondering what the heck is that thing.
Simia Malum Yes! It's wonderful and very interesting.
I've seen this video a thousand times over the past ten years and have made this dish a hundred times over. Thanks you Mr. Townsend.
The opening coupled with the music and John introducing a new dish always gets me in a good vibe.
Same dude. So much the same...
Just the sound of you cutting into it made me want to try some!
You too? That was the crunch of a pudding candied to perfection, for sure.
I don't even have much of a sweet tooth and I agree.
I wanted to thank you for posting such well thought out and executed demonstration videos. I have legitimately been learning alot about the 18th century from your channel.
+Thamuze Ulfrsson Thank you for such an encouraging comment and thanks for watching!
I finally gave this recipe a shot with some of my homemade sourdough bread. Also, added other spices like cinnamon and allspice alongside the nutmeg and wow did it hit the spot. Thank you once again for helping us bring these old recipes into our kitchen and share them with our families. God bless you!
In Eastern Germany, we know a similar recipe. Instead of raisins, we use fresh pears. Its called in my home town "Birnentieschel"
Yum! Sounds good. 🍻
I love dutch ovens, and I'm glad they're still used even today. It's definitely an art to know how to cook this way.
Ya know, I ran into your videos about a year and a half ago and loved watching them. Im so glad to have found you again. Thank you so much for sharing!
I came back to watch this after your recent revisit, and I was blown away by the quality of the video. You guys are like Captain Disillusion! Extremely high quality videos from the very beginning!
oh, boy! the pudding that grandma used to make! it is a piece of Paradise! Best from Greenland.
clusterguard .
I am surprised at how similar so many of your recipes are to how my grandmother taught me to cook! This recipe, for instance, is virtually identical to the bread pudding recipe she taught me, about the only difference is we cook ours in the oven instead of a dutch oven. We even serve it with cream. :D
The salamander needs to come back in style. I forged one and they are an absolutely incredible tool.
Seems more effective and safer to use than a propylene torch. Except for the fact that you need an actual fire to heat it up.
@@cyrene7784 There is no reason it can't be heated on a gas or electric stove.....
WOW, caramelization without a blow torch. Impressive!
You can caramelize on a pan as well :/
OuterStratus I’d heat the salamander with a blow torch.
One of your best videos. Just sublime. Thank you for making each one and sharing them here. They all works like a tonic on me.
10 years. Wow. Time sure flies.
So, New Orleans is pretty much the Bread Pudding capital of North America and last night (Nov. 26) I had a Bread Pudding Party in the French Quarter. The plan was for people to bring their favorite variation of Bread Pudding....I made this White Pot - exactly as Jon said, step-by-step. Jon, You'll be pleased to know that the White Pot was the favored variation - even over Creole Bread Pudding. They gobbled it up. It's delicious, guys - make this! You'll love it.
I made this for Christmas Day with a Brandy sauce and it was excellent!
Wow, this has always been Bread Pudding to me! When I was a child, I would always love it when my grandma made this dessert! This & Banana Walnut Breads were some of my most favorite aromas coming from Nana's kitchen! This is an excellent video James! Cheers
I'll have to tell George about this one.
I live for these historical people profiles
Just came across your channel. Combines two of my favorite things, history and eating... Can't.Stop.Watching...
Just the sweet browned pastry crunch when the knife cut through that pudding got my mouth watering. This channel is addictive BTW. I usually cook period recipes from a much earlier era (12th-15th century) but I'll have to give some of these 18th century treats a go!
Where do you find your 12th-15th century recipes? Is there a channel that tickles your fancy or just a cool online cookbook or blog?
Thank you for all you do; your channel is one of my favorites as it's never disappointing. I love how you convey everything as what your endeavors are true to. Once again, thank you!!
I've challenged a local restaurant/bar to try this recipe lol.......it looks So. Unbelieveably. Good!!!! Thank you so much for your contribution to our cuisinal heritage, and helping keep it alive. I hope to see you at the Feast of the Hunter's Moon this year, Mr. Townsend. I would be very pleased to shake your hand.
I have blueberries in my freezer that would be delicious in this! Thanks for the recipe and instructions. As usual, another excellent video.
I made this last night, ended up using about 1 loaf store-bought bread, and a whole stick of butter. 2 T sugar is probably not quite enough for the modern palate, but we loved it! Not a crumb remained. Thanks!
This show needs to be on TV. Thank you so much for bringing some awesome recipes!
This recipe has been in my family forever! Now I can share the history of our Yule tradition with my children as well. I love this Channel. Thank you so much =)
It will be that time again in a couple of months! I’m making this again for the family Christmas get-together. It was the star last year. Also shared this recipe for all those who love yummy traditional “puddings”. 🥰🥰🥰
I made this last night for the first time, and it was sooo good. It's a French Toast cake made with Fruit bread. Just amazing. Its a good use of the end of my homemade bread.
I just finished making this recipe myself along with you. Thank you for sharing your delicious knowledge with the world! 😋🍮
How was it?
Wow... great dish! The pewter plates however are poisonous as they contain lead. Love to see your passion for these old recipes.
In the 1960/70's we had a cooperative restaurant/bakery in New Mexico. YOU BRING BACK MY OLD DAYS. Thanks.
Our pewter plates are of modern manufacture and do not contain lead.
My mum used to make something like this semi-frequently, where I'm from we call it a bread-and-butter pudding
Bread and butter pudding is still very common in England. I like mine a little more moist and steaming still.
You had me at "pint of cream," and it got better with each ingredient that followed. Absolutely irresistible!
The Heart Surgeons of America are buying stock in Townsends...
I love watching your videos and have some more information about this recipe ,in the U.K this is what we would call bread and butter pudding and bread pudding is a different kind of recipe ,still with bread (mashed up in milk) and dried fruit but also adding lots of spices .My mum made the best bread pudding :)
I really need to purchase a Dutch oven. I absolutely LOVE this channel! I have watched and saved so many videos already!
Even 9 years ago, John was a nutmeg ADDICT. Never change, Townsend, never change! 👍👍👍👍
8:38 That ol'lordy crunch hurts my soul so good.
Made this for christmas. It is to die for. I used a stainless steel dome mixing bowl. Doubled the recipie. Put under the broiler. It was a huge hit!. Thanks so much....
Made this for Christmas brunch! My family was surprised as I eat almost no gluten bread, but this called to me. It was Soooooo good! Not a spoonful left and I made a larger one. Used “English Muffin” bread, dates, pecans, and 4 whole eggs. I was afraid to turn it over so we just scooped it out. Decorated with pecans and edible star glitter. Shared the link several times. An instant classic in our family!
I remember when the video was new. Shoot I remember when this channel only had about 10,000 subs and Jon was what to monetize the channel, but one he couldn't doing it for free, but wanted everyone possible to have access to the channel. He asked us if we were okay with ads or if we wanted to have a patreaon for the fans that wanted to pay.
Jon could you create a playlist that includes all of the channels coming videos, regardless of season.
I just love how you have researched these recipes! It's like taking a walk back in time 😇❤
Thanks for filling my dreams with so many good things to try and do.
Gah. The sound of the knife cutting into that crispy pudding was amazing. I need to make this
I'm from Venezuela and we call this torta de pan (bread cake) and my mom has a version of this where you blend the bread along with all the wet ingredients. Also before you pour the mixture into the pot she pours some lightly caramelized simple sugar syrup. We tend to dislike the raisins in the custard but some people do add it in. Also another optional step is to bake the custard in a water bath, which makes it much lighter and creamier.
In same way there is a Bob Ross compilation of "just beat the devil out of it". There should be a John Townsend compilation of "grind a little fresh nutmeg"
Great recipe.
Love it.
I foresee the future.
You will come back to redo this pudding, in 7 years time!
Simple living is the best living there is !
I love white pot, it's one of my favourite desserts even though I haven't even tried it yet lol
Bread pudding is made at our house using leftover white bread, crust & all. My wife uses milk & bakes it at lower temperature, another half hour or even longer for large amounts. Since you, John, reference Devon, I wonder about trying it with fruits local to England: dried plums and black currants. I am growing both & will report back when my little plum trees come into production & I've dried some plums. (Come to think of it, one of my plums is Kirke's Blue, originating in London 1830, pretty close to the era you evoke.)
You guys are awesome!!!! I love to cook and bake but you introduced a while new genre to me. God bless and keep on doing what you do!
Love the show!!!!!!
I have just tried this recipe with dates and figs since that was what I had on hand. I also used a stale baguette as the bread. Since I was concerned about the dryness of the bread I let the pudding set for an hour or so before baking and I baked it in a ceramic" pie dish"7"x4"x3 1/2" with foil over the top at first to retain moisture. I had extra custard mix left, I cooked it gently on top of the stove and I used it as my sauce. Perhaps not authentic, but delicious. Thanks.
delicious! :) I love how you recreate the taste from history and literature.
How Delightful and Divine! Thank you for sharing your recipe! Great tutorial, once again! Blessings!
I can't wait to try this recipe. I will suggest a change with the sugar though. Add the sugar to the milk/cream instead of the eggs since it prevents the milk from scalding and adding the sugar to the eggs too early "cooks" the egg (changes the chemical structure).
I made these last weekend at a reenactment for 20 people. Because we only had one deep dutch oven, I made one in the whitepot (pail) and two others using a pie plate in the shallow dutch oven. Buttering the white bread was not easy due to butter being cold. The process went quite well but since it was late at night, they didn't get a chance to cool before being eaten. I put sweet sherry on top too. The next day, the leftovers were fantastic and much better than the night before, again likely related to being hot when eaten. I'll make these again!
So pudding is just a fancy french toast cake.
Janine Cat you did know that right?
@@corettaha7855 If one had never heard of English "puddings", how could anyone possibly know that? Right?
Made this last night, it's sooooooooo good with the sauce. I used cream, butter, white wine, and a splash or two of brandy.
I admire the simplicity of these dishes!
this is really true art of cooking at its best great videos. can't wait to try some of these dishes
💕 YUM !!! I came over from the video that was 7 years later. I honestly believe I'd lean toward this recipe, due to extra butter in it, plus the dates ! I'm not especially fond of raisins, especially when baked. ha I also loved the caramelizing of the sugar !
I'm sure there are baking pots I can use from the 21st century ! 😊
Thank you so much ! 👍🏼♥️🥀
I keep watching this over and over again
I have zero interest in historical reenactment, but your videos are so good I just keep watching them!
I made this using Mr Townsend's recipe! It turned out amazing!
I'm from Yorkshire (North England) and I've never heard of White Pot in my life. Always called Bread and Butter Pudding here. Always nutmeg, NEVER cinammon.
i like to cook and i do most of it in my house i love to see how u get around doing things in the kitchen like the carmelizing the sugar its like 18th century life hacks lol its cool u keep these arts alive and share them with us
You're doing your Dad proud John!
Im an american and made this for my family,. Surprisingly, even those that don't normally really like bread pudding loved it!
That looks so freakin good
I messed up cutting a loaf of bread I made, so I made a bread pudding with the terribly squished pieces of bread, and then I realized I made too much milk stuff, so I made it into a custard by adding a little bit of corn starch, and it went great!
I haven't seen a cooking show I enjoy more.
That was awesome.
Bread pudding is one of my favoruite treats to make we sometimes add pun-kin filling and it make a pun kin pie like treat.
Just made this last night. It was delicious! I was pleasantly surprised
Nice. Just found your channel. I'll try to make my own bread pudding the way you demonstrated in the video. Absolutely yum! Thank you!
I love this channel. It's so soothing.
Wonderful dish I do love bread pudding. Thanks.
This is one of the recipes I will be making for Christmas. Thank you!
The relationship between New England and UK cant be denied!
all I can think of when I see you make such relatively decadent (and honestly you can omit relatively) dishes... is the poor foot soldiers in the field! your pound of meat video on top of the fact I was watching "the revenant" earlier makes me appreciate what you do all the more. I know the origins of the food in my culture(hand held Classics like tamales and burritos) . but the origins of Americana is blurry to me. good stuff. I never knew flour was a one ingredient meal (+ water) I guess masa should of thought me that lesson. and that last braze with the piece of iron was cool. pro!
note to self - leave out the dates, of course, things to add: small pieces of apple (grannysmith), grated orange peel, currants, berries in season, cinnamon, allspice, nutmeg, tiny bit of clove, and maybe use challah or sourdough bread. interesting flavors one could try. oh, and rum or brandy??
That looked absolutely fantastic! keep up the good work!
That looks amazing. I have to make that. I love bread pudding. I better make a smaller portion though because I fear I will love it too much and eat the whole thing.
Just made this one it came out delicious, I added a little bit of vanilla because I love it so much and it seemed appropriate in a modern bread pudding. Was wondering though if you ever see vanilla called for in recipes in the time period haven’t seen in any videos of yours I’ve seen yet. I know it is native to the americas and had been cultivated in Mexico for many centuries, but maybe it was only something for wealthy folks ?
Good question!
Thanks for sharing this. Looks wonderful!
really interesting to see the salamander. I always wondered why the heating device in modern restaurants was called a salamander, but now its so obvious... the original ones look like one!
My grandad used to make this all the time, but he would add candid frut peels and rum.... although I suspect the " rum" was due to him being in the navy...lol
I made this last night, I think I bungled it a little but it turned out tasty as heck none the less! Thanks for this!
1:23 "We're gonna use a Dutch Oven." I laughed at that way harder than I ever should have.
uh ok.
Who are these people who give a thumbs down to any video on this wonderful channel or to bread and butter pudding????
this is called bread and butter pudding in Britain, and is still popular. I was brought up on it in the 70's.
☺ for a while i've been hearing about this kitchen 'salamander', i never could understand what it was, until now. Thanks 😉
Wow, this actually looks quite good.