Mom’s Blue Ribbon Cook Book (circa 1940’s) is my go to book for these old time favourites. Instructions, as you can see, are interesting, to say the least.
Bread Pudding (Steamed) - 2 cups bread crumbs, 1/2 cup molasses, 1 cup hot water poured on the bread, 1 cup flour, 1 cup raisins, 1/2 teaspoon Blue Ribbon soda, 1 tablespoon melted butter, 1 egg, Blue Ribbon spices to taste, milk if required. Steam 1 1/2 to 2 hours. Good and inexpensive. (Verbatim)
Sinful goodness all by itself! It is definately not the bread pudding I remember.
Not Your Momma’s Bread Pudding
5 to 6 slices sour dough bread into 1” cubes
1 cup whipping cream
1 cup applesauce
1/2 cup sour cream
2 eggs, slightly beaten
1/2 cup brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon ground cinnamon or pumpkin spice
1/2 cup chocolate chips (plus a handful to sprinkle on top)
1/2 cup chopped nuts (pecans or cashews work great)
1/2 cup chopped dried fruit of your choice (optional)
Spiced Liqueur Sauce (a must)
- Bread slices need to be at least 1” thick. Regular sized slices do not puff up properly.
- This recipe can be doubled. Use a 9” x 13” baking pan and bake for about 50 to 60 minutes.
- Experiment with different types of bread. Cinnamon raisin or fruit loaf would make great flavour combinations. Buy unsliced loaves. Have the bakery slice the loaf into 1-inch thick slices, or slice at home.
- Add fine chopped dried fruit of your choice; for example, cranberries, dates, prunes.
- Add fresh fruit berries such as blueberries or saskatoons.
- Juicy fresh fruits need to be experimented with. The extra moisture, may require reduction in liquids or additional bake time. In some cases, fresh fruit may not allow the bread to set up properly.
- For a lighter version, half and half (10%) or coffee cream (18%) can be used in place of the whipping cream.
Spiced Liqueur Sauce
1/2 cup of brown sugar, firmly packed
1/2 cup whipping cream
1/2 teaspoon of cinnamon or pumpkin spice
2 tablespoons your choice of liqueur or brandy (Don’t cheap out on either!)
Combine brown sugar, butter, whipping cream and spice in a saucepan and cook over medium heat.
Heat and stir until sugar is dissolved and the butter is melted.
Bring to a boil. Gently boil, without stirring, for about 5 minutes. It will thicken up a bit.
Remove from heat. Stir in liqueur or brandy and let stand for 10 minutes. It will continue to thicken as it cools.
Serve warm over bread pudding or any favourite cake.
Download Recipe for Spiced Liqueur Sauce
Author, Photographer, Lover of Life