Wartime Bread Pudding From WW2: A Sweet Taste of Resilience

Bread pudding became a wartime classic during World War II, a testament to resourcefulness in the face of rationing.

This humble dessert, crafted from simple, readily available ingredients, not only filled hungry stomachs but also brought comfort during uncertain times.

Let’s dive into this historical treat and recreate a slice of the past.

A Brief History of Wartime Bread Pudding

During World War II, food rationing was a reality across Britain. Stale bread—something no household could afford to waste—became the hero ingredient for many dishes.

Bread pudding stood out as a favorite, combining scraps with a few sweet touches to create a delightful dessert.

It was a dish that symbolized ingenuity and the ability to make do with limited resources.

Equipment You’ll Need

• Mixing bowl
• Baking dish
• Wooden spoon or whisk
• Measuring cups and spoons
• Saucepan
• Oven

Ingredients

• 6 slices of stale bread (crumbled or cubed)
• 2 cups of milk
• 1/4 cup of sugar or substitute (like honey or syrup, as used during wartime)
• 1/4 cup of raisins or currants (optional)
• 1 teaspoon cinnamon (optional, if available)
• 1/4 cup of melted butter or margarine
• 1 beaten egg
• Pinch of nutmeg (optional)

Instructions

1. Prepare the Bread Base

In a mixing bowl, crumble the stale bread into small pieces. Pour the milk over the bread and let it soak for 10 minutes. Use a spoon to mash it into a thick, even mixture.

2. Add the Sweetness

Mix in the sugar, raisins (if using), cinnamon, and nutmeg. Stir well to combine the flavors.

3. Incorporate the Egg

Beat the egg in a separate bowl, then pour it into the bread mixture. Stir thoroughly to ensure it’s evenly distributed.

4. Melt and Add Butter

Melt the butter in a saucepan or microwave and pour it into the mixture. Mix everything together until smooth.

5. Prepare the Baking Dish

Grease a baking dish with a small amount of butter or margarine to prevent sticking. Pour the mixture into the dish and spread it evenly.

6. Bake the Pudding

Preheat the oven to 350°F (175°C). Bake the bread pudding for 45 minutes or until the top is golden brown and a toothpick comes out clean.

Special Notes

• Ingredient Swaps: Substitute raisins with chopped apples or carrots if dried fruits are unavailable.
• Sweetener Options: Honey, syrup, or even jam could replace sugar during wartime scarcity.
• Serving Tip: Serve warm with a drizzle of custard or a sprinkle of sugar for a nostalgic touch.

Nutrition (Per Serving)

• Calories: 180
• Protein: 5g
• Carbohydrates: 28g
• Fat: 6g
• Fiber: 2g