ReceptnaptárBread roll pudding
Bread roll pudding is a cloth-boiled dish from the old bourgeois kitchen: soaked bread rolls, butter and plenty of eggs, cooked in a cloth and served with toasted breadcrumbs. The original recipe contains no sugar, so it can accompany saucy meats as a side, but with jam or fruit sauce it is also delicious as a sweet course. It is light and airy, with a very particular texture.
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Ingredients
Method
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- Scrape the rolls thinly to remove the crust, cut into cubes, pour the hot milk over them, and let soften for 10 minutes.
- Squeeze the softened roll out thoroughly by hand, then mash it smooth with a fork or a food processor.
- Beat the butter fluffy with a hand whisk, mix in the 4 egg yolks and the 2 whole eggs, add a pinch of salt, and beat smooth.
- Fold in the mashed bread roll.
- Whip the 4 egg whites into a stiff, glossy foam (it should not slide out when the whisk is turned upside down), and fold it carefully into the mixture.
- Butter the middle of a large kitchen cloth generously, heap the mixture onto it, fold it over and tie it tightly with string, leaving a little room for it to rise.
- Place it in boiling water and cook, covered, for 1 hour — topping up with water if needed so it stays fully submerged.
- Remove, let it drain for 2-3 minutes, unwrap from the cloth, and place on a serving plate.
- In a pan, melt the butter, toast the breadcrumbs in it until golden brown (stirring constantly, about 2-3 minutes), and pour it hot over the pudding when serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Squeeze out the bread rolls thoroughly, because too much moisture stops the pudding from setting even in the cloth, and it stays watery.
- Tie the cloth a little loosely, because the pudding swells a great deal during cooking and needs room.
- If you would rather not cook it in a cloth, it can be made in a buttered, lidded pudding mould in a water bath, in 1 hour.
Frequently asked questions
How can it be served as a sweet dish?
Add 4-5 tablespoons of sugar and a little vanilla to the mixture, and serve it with fruit sauce, vanilla custard or jam. Raisins and grated lemon zest suit it too.
How do I reheat it?
Slice it and fry it in butter in a pan on both sides. This gives it a crisp surface, and many say it tastes better than when freshly made.
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