A WW2 Era Bread Pudding Recipe

In the midst of World War II, resourcefulness in the kitchen was more than a necessity—it was a lifeline. Rationing limited the availability of many ingredients, pushing home cooks to innovate and make the most of what they had.

One such culinary creation that emerged from this period of ingenuity is the classic Bread Pudding. This comforting dessert not only provided sustenance but also a sense of normalcy during turbulent times.

Today, we revisit this timeless recipe, honoring the resilience and creativity of those who turned simple ingredients into delicious meals.

History

During World War II, many countries implemented rationing systems to ensure fair distribution of limited resources. Ingredients like sugar, butter, and eggs were scarce, prompting families to adapt their cooking habits.

Bread, being a staple, became the foundation for numerous dishes, including the beloved Bread Pudding. This dessert was a perfect example of “make-do-and-mend” philosophy, utilizing stale bread and minimal sweeteners to create a satisfying treat.

Over the years, Bread Pudding has evolved, but its roots in wartime ingenuity remain a testament to culinary adaptability.

Equipments

To prepare a traditional WWII-era Bread Pudding, you will need the following equipment:

• Mixing Bowls: For combining ingredients.
• Measuring Cups and Spoons: To ensure accurate ingredient quantities.
• Whisk: For blending the custard mixture.
• 9×9 Inch Baking Dish: The classic size for even baking.
• Oven: Preheated to the required temperature.
• Spatula: For mixing and transferring the pudding.
• Knife and Cutting Board: If using fresh bread that needs to be cubed.

Ingredients

Here are the ingredients you’ll need to create an authentic WWII-style Bread Pudding:

• Stale Bread: 8 cups, cubed (preferably white or whole wheat)
• Milk: 2 cups
• Eggs: 3 large
• Sugar: 1/2 cup (can be adjusted based on rationing)
• Butter: 1/4 cup, melted
• Vanilla Extract: 1 teaspoon
• Cinnamon: 1 teaspoon
• Nutmeg: 1/4 teaspoon (optional)
• Raisins or Sultanas: 1/2 cup (optional, for added sweetness)
• Salt: A pinch

Instructions

1. Preheat and Prepare

1. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Prepare the Baking Dish: Grease a 9×9 inch baking dish with a little butter to prevent sticking.

2. Assemble the Bread

1. Cube the Bread: If not pre-cubed, use a knife to cut the stale bread into 1-inch cubes.
2. Place in Baking Dish: Spread the bread cubes evenly in the prepared baking dish.
3. Add Raisins: If using, sprinkle raisins or sultanas over the bread for added texture and sweetness.

3. Make the Custard

1. Mix Wet Ingredients: In a large mixing bowl, whisk together the milk, eggs, melted butter, sugar, and vanilla extract until well combined.
2. Add Spices: Stir in the cinnamon, nutmeg (if using), and a pinch of salt to enhance the flavors.
3. Combine with Bread: Pour the custard mixture over the bread cubes, ensuring all pieces are soaked. Let it sit for about 10 minutes to allow the bread to absorb the liquid.

4. Bake to Perfection

1. Transfer to Oven: Place the baking dish in the preheated oven.
2. Bake: Allow the Bread Pudding to bake for 30-35 minutes, or until the top is golden brown and the custard is set.
3. Cool Slightly: Remove from the oven and let it cool for a few minutes before serving.

5. Serve and Enjoy

1. Slice and Serve: Cut into squares and serve warm.
2. Optional Toppings: Add a drizzle of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for extra indulgence.

Special Notes

• Stale Bread is Key: Using stale bread allows it to absorb the custard mixture better, resulting in a richer texture. If your bread is fresh, you can dry it out by placing it in a low oven (300°F) for about 15 minutes.
• Adjusting Sweetness: Depending on rationing or personal preference, you can adjust the amount of sugar. Adding fruits like raisins can also enhance sweetness naturally.
• Variations: Feel free to experiment with different types of bread, such as brioche or challah, for a unique flavor. Adding nuts like walnuts or pecans can provide a delightful crunch.
• Serving Suggestions: Bread Pudding is versatile and can be served warm or cold. It’s an excellent way to use up leftover bread and can be tailored to suit both simple and elaborate meals.

Nutrition

Per Serving (Approx. 350 kcal):

• Calories: 350 kcal
• Carbohydrates: 50g
• Proteins: 8g
• Fats: 12g
• Saturated Fat: 7g
• Cholesterol: 100mg
• Sodium: 200mg
• Fiber: 2g
• Sugar: 25g

Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes.