Stale Bread? Don't Waste It! - 1773 Bread Pudding

[@nathanadams6648]

Finds a cookbook in his Name and doesn't make a big deal of it. You sir are too humble.

[@keegster7167]

Nathan Adams He wrote it in 1773 and didn't want us to notice.

[@calegoethals4575]

What an awesome guy

[@dylanbunko340]

Or....he's time traveller and doesn't want to blow his cover

[@Razgar_Voxel]

@@dylanbunko340 maybe his is a Vampire or even an Immortal like in Highlander?

[@DoctorProph3t]

Nathan Adams I know right? He mentions it in passing as a funny footnote and just leaves it. Truly the Bob Ross of 18th Century Cooking.

[@The.Master.Seamstress]

I owned a bakery for several years and would take all my leftover cinnamon rolls, doughnuts and combine them along with eggs, raisins (and a few secret ingredients) to make a "potted pudding", baking them in clay pots. The result was delightful. Soft, tender inside with a nice crust. People came from miles around for my "potted pudding". WASTE NOT, WANT NOT !

[@Cynsham]

my mother would make bread puddings with stale croissants, they were absolutely delicious

[@paulring4267]

My grandmother always said that, “Waste not, want not!”

[@davidjsaul]

That's just good business.

[@algirdassalomskas9050]

When life gives you stale bread, you make bread pudding

[@franciscobautista4279]

Where im from (Dominican Republic) we only make bread pudding when we have a lot of leftover stale bread. You can use fresh bread if you really have a hankering for pudding, but it doesnt have that great taste and texture that stale bread brings.

[@GracieLions]

'When life gives you lemonade, make lemons; life will be all like: whaaat?!' - Philsosophy.

[@Elurin]

@@franciscobautista4279 Where I'm from (Canada) I make bread pudding to use up all the crusts from loaves of bread from the store since it's always cut into an odd number of slices, and I only use bread for sandwiches for work lunches. But I make it with eggs, milk, raisins and chocolate chips.

[@AsianEgg]

Or cheese soup

[@OffWithReligion]

Don’t forget to put a little nutmeg on your nutmeg since it pairs nicely with the nutmeg plates. Happy nutmeg!

[@sigmacronos9382]

Glitter biznatch Netflix and nutmeg?

[@3636Clarence]

Glitter biznatch you are funny!

[@greenghost7907]

Edward Chong hahaha

[@timothycurnock9162]

You're a nut, is your name meg?

[@MADOUT_VPS]

Funny and cute

[@coffeebot3000]

You said ginger was one of the less expensive spices at the time. Do you think you could do a little rundown of spice prices and availability ? Nutmeg, ginger, cinnamon, etc? It would be interesting to know what was considered easy and cheap to get, and what would have been for only special occasions. Thanks so much.

[@Automedon2]

I'm sure cinnamon was expensive since it was imported. Ginger can grow anywhere, and of course nutmeg is native too

[@Automedon2]

@LagiNaLangAko23 Connecticut is known as the Nutmeg State, so I just assumed they grow/grew it. Edit: I'm wrong. it was called that because sailors brought nutmeg back from their foreign travels

[@ELCinWYO]

In another video he says nutmeg and cinnamon and mace were expensive and that allspice was the inexpensive choice. That was the video for the cheap one on rice pudding.

[@Elurin]

@LagiNaLangAko23 I would guess they could grow practically any spice in the USA, since their climate is everything from temperate to sub-tropical, unlike where I live (Canada).

[@barrymalkin4404]

@@ELCinWYO Probably because allspice is native to what is now the Caribbean Islands so it would have taken less time and expense to import it into the colonies than cinnamon from what is now Sri Lanka and nutmeg and mace from what is now Indonesia.

[@paladin656]

The Bob Ross of cooking. I love this channel. Where was the link to the sack info? I didn't see it in the info.

[@Pygar2]

en.wikipedia.org/wiki/Sack_(wine) As always, Wikipedia is a good place to start learning, and a bad place to stop...

[@ccg8658]

Info on Sac, it's in the episode on "Scotch collops and yellow peas" linked in with the titles.

[@Bestprincess1007]

This analogy is so on point xD

[@feralbluee]

he’s so much better than bob ross - ha has never once said “happy little” anything.

[@HighReeve1982]

I couldn't put my finger on it at first, but u r exactly right. Bob ross.

[@chrisknight6884]

Traditional English dish. My great grandmother used to make a cracking one. It was moist, dense and delicious. Known in the family as 'Duck Sinker' :)

[@julecaesara482]

That is an awesome name - has it something to do with the currants?

[@Crispman_777]

@@julecaesara482 Might be a joke name. Sounds like a made up euphemism for going to the toilet, especially considering the amount of currents and how heavy puddings like Bread & Butter Pudding can sit in your stomach.

[@dalebird1482]

@@Crispman_777 Its to do with the fact that, should you throw this bread at a duck and hit it or should the duck eat it, the duck will sink.

[@Crispman_777]

@@dalebird1482 Yeah that makes sense.

[@selenabonilla2281]

Yeah lol in Spanish cultures it's also a traditional dessert. So good!

[@rhonda8231]

When I was young I was friends with an elderly lady. She would have cookies left over and would make it into a cake. Then she would take the left over cake and make it back into cookies, next some squares. She would never throw out anything. Everything was remade. And it was all delicious. She really was an amazing woman. I wish that I could have recorded her, she would have been a youtube hit.

[@renatowhitaker2104]

Hello Jon. I'm writing on the 27th of December, where I had a small bag full of three-ish day old Christmas brunch bread (mostly slices of baguette). When I saw this video, I knew I had to give it a try and give the hard breads a second life. Well, having made and tasted it, I definitely overdid it on the ginger, but overall it turned out great and I'm glad to have added this dish to my repertoire, as I hate food waste. FYI, I used dried blueberries and port wine in my mix. Thanks!

[@bustergundo516]

Nice

[@Larry]

This is pretty common in the UK, only difference is they use warm milk instead of water to make more of a custard-y type base.

[@cazadoo339]

That would be bread and butter pudding not bread pudding which is more like this and made from the stale bread and doughnuts etc that the baker would have left over .

[@squaretorttle9400]

That’s pretty neat lad they don’t use wada in England eh lad?

[@Anne--Marie]

Yes! I want eggs and cream in it!

[@Appalachianasshole41]

@@cazadoo339 no it would be regular bread pudding. This recipe obviously isnt the same sort of bread pudding we eat now.

[@Pughhead]

That’s bread **and butter** pudding.

[@joshuaabe4832]

C'mon, let's be real. EVERY episode is great.

[@Jessie_Helms]

I couldn’t bring myself to be the 70th like

[@joshuaabe4832]

Nice

[@RealLuckless]

One thing to change up a bread pudding like this is to pull all the crumb of the loaf (soft spongy inner) away from the crust. Cube the crumb and then pull the crust out into sheets. Use the crumb as you would in the video, but layer the crust pieces with a liberal volume of butter in the bottom of your dish before putting the pudding on top of it. Makes for a rather interesting texture variation in the dish. And who can really say no to more butter in food?

[@mrdanforth3744]

That sounds awesome, like adding a pie crust to the bottom.

[@PlayaSinNombre]

My doctor...

[@katharinameinzer6297]

Butter is like French attitude: Zhe more the bettteeerrrr! :3

[@Docbell60]

My dad tought me as a kid to never waste food so its always nice to find a new way to use old food keeps me from wincing whenever I walk past the trash

[@MarkDimaline]

I regret not learning about this channel earlier. I discovered you yesterday, and I've been having a hard time watching anything else. It's a refreshing change from whatever's trending on KZbin these days. Subscribed, and requested my print catalog. :)

[@MrPh30]

Brofessor Beef Diesel You have many great hours ahead of you . I agree its one of the best channels i have ever come across of them all.

[@MarkDimaline]

I'm greatly looking forward to it. Everything is so interesting, and I really want to try some of these recipes.

[@rosemcguinn5301]

Welcome! I've binge watched Townsends cooking shows before. yum!

[@MarkDimaline]

Rose McGuinn I can already see there's a great community behind this. Thank you for the welcome, but I'm not gonna lie. I would love to meet Jon and learn under him. He's so awesome. I wish KZbin videos were all this great.

[@gorillaau]

Brofessor Beef Diesel Welcome! I know I binged on multiple videos as I was floored on the quality of these videos. Have you seen the one where Jon "answered" the question, does he dress in period clothing all the time? Worth searching for.

[@laraparca2664]

Imagine telling the 1773 John Townsend that In 250 years someone with his same name will be showing his recipes to thousands of people worldwide via a little box with a glass in front (camera). He would probably have a stroke

[@Bluemilk92]

IDK, I think it'd be the opposite. He'd be like, "Wait!? 250 years, and we haven't achieved world peace?" All I'm saying, is in 250 years, I would hope we'd be on other planets. More likely, VR would be cheap enough to give every child a walkthrough of meme culture.

[@Jayce_Alexander]

@@Bluemilk92 Meme culture won't survive another 250 years. It's already on its last feet. The generation who popularized memes are already slowly becoming the latest generation of newly uncool parents. No kid whose dad was a meme king would want to touch memes with a ten foot pole. 250 years from now, people will look at memes the way people in 2020 look at the Salem witch trials. And rightfully so, I might add. Tis a terrible crime we've wrought upon this world.

[@tibfulv]

@@Bluemilk92 Still no world peace though, lol..

[@evilbarrels2506]

@@Jayce_Alexander I doubt that, the world will change and memes will change with it! Personally, I'm hoping for a revival of knights fighting snails memes that were popular around 500 years ago (yes, there are memes that are that old)

[@Jayce_Alexander]

@@evilbarrels2506 I did not say memes would disappear, I said meme culture (by which, obviously, I meant internet meme culture as it exists now, as a "walkthrough of meme culture" in the broader sense would be akin to a walkthrough of cultural history) would die out. The Mirriam-Webster dictionary defines a meme as "an idea, behavior, or style that spreads by means of imitation from person to person within a culture and often carries symbolic meaning representing a particular phenomenon or theme." So saying memes would cease to exist would be sort of like saying the spread of cultural phenomena would stop. Obviously it will not. But the types of memes that form the core of modern internet memes will likely, eventually disappear. Older generations already tend to not understand what is/was humorous about planking (tbf, I think many millennials don't understand why they found it funny at the time either), because perceptions change over time, especially when there is a generational gap. So yeah, it's obvious memes will change - that's more or less what I said when I said (internet) meme culture would die. Internet meme culture as we know it now, with generally simplistic, slightly absurdist jokes that often lack a clear punchline, a sense of humor that often cannot clearly be described in words (It's difficult to explain why typing like t h i s when using the word thick, or intentionally misspelling it as thicc is considered funny; it's difficult to explain why planking was considered funny, beyond it being very random), and a strong reliance on repeating images will be replaced by humor that resonates with the generations of the future. Your own perception of the images of knights confronting snails is a pretty good example of how our meme culture will likely die out. Are those images memes? In the Mirriam-Webster definition of the word, yes. They are cultural phenomena that spread through imitation. You, however, look at them at something you find humorous, but we have absolutely no evidence that this is how they were intended. The fact of the matter is we know next to nothing about the purpose behind the images. Hundreds of years into the future, if someone sees an image of Nyan Cat, or doge, or All Your Base Are Belong To Us, they might very well not assume/expect the intention behind the image was humorous at all.

[@williamkennison8920]

I know some soup kitchens that would be much appreciated with something this simple.

[@bliss9654]

William Kennison, I grew up eating this, it's lovely, I have never eaten it hot though, we treated it more like cake than desert.

[@bliss9654]

n bo, desert is served after a meal eaten off a China using cutlery, cake is eaten anytime, cake you can put in little boxes or bags to be taken to eat later ideal for soup kitchens or vans, make it in loaf tins or as a flat sheet cake easier to cut up.

[@mrdanforth3744]

If the soup kitchens can get day old bread and rolls donated by bakeries they could make a lot of this.

[@StElmo-yl5jd]

bliss Dessert, even

[@bliss9654]

St. Elmo, bah, tell it to apple and their predictive text.

[@Sunila_DragonladyCH]

I learned this from my mum who has it from hers. But here (Switzerland) we make it with milk. I like to ad an apple and some almonds, they are delicious once roasted.

[@Pamela-ro8vh]

Sunila Sen Gupta yes! Almonds would be fantastic!

[@michellecollie774]

but in the 1800 apples were only once a year and dehydrated then rehydrated were not as good as raisins

[@Pamela-ro8vh]

Michelle Collie lucky for us it's 2017! 😊🍎

[@junbh2]

@@michellecollie774 Apples keep really well in a cool place. You can keep them in a cellar and eat them fresh all winter.

[@kanethompson708]

Yum!

[@riccartwright5623]

my grandmother called this poor mans pudding ... very similar thank you for the memories

[@rydactyl]

ric cartwright my family just calls it pudding :'(

[@varunramakrishnan7676]

@@rydactyl 😂

[@scottmantooth8785]

dearly love bread pudding....my mom and grandmother made it all the time as i was growing up...we'd then slice it and then toast it in a skillet with butter...great stuff...wish they were still here to make a batch...miss them both

[@iartistdotme]

I make leftover bread into bread pudding all the time - using milk and eggs and more sugar. It is a fantastic way to use up hardened old bread and even works with dried out hot dog buns! I really liked the idea of a savory pudding and decided to try with a really rich, jellied stock I had cooked from roasted bones but don't remember what meat - think it was beef and I had some gravy left, too. It was FANTASTIC but I can't remember what I put in it at all. Just remember how great it tasted. Anyone have any recipes for savory types?

[@medworthy]

Add a bit of cinnamon, and butter the bread before (on both sides) further preparation and add a fairly thin egg custard (omit the water for custard), then you have got a traditional British styled bread and butter pudding (I would add little lemon juice and maybe some sliced apple as well)

[@oldasyouromens]

A sort of savory bread pudding is called a panade - you can add anything you have left over to it. Meat, greens, cooked root veg, etc. It's very good as well with the added textural elements.

[@sasayaki]

Most dressings/stuffing served for thanksgiving are basically bread pudding, with broth and eggs instead of milk and eggs as the custard part to help it set. Using white bread or cornbread depending on your preference.

[@judalu9557]

I had the same thought about thanksgiving dressing or stuffing. Yorkshire pudding is similar as a savory type. I would think you could just add a lot of any pan drippings and broth and season with savory vegetables (celery, carrots, garlic and onion).

[@zerohedge9642]

mary w : I don't like the sweet kind. I prefer savory so throw in cheese (whatever I have on hand) and sausage. Chicken stock works to moisten it or you can use stale beer or stale wine. Throw into a baking dish, 30 to 40 mintues, done.

[@joshuatendoornkaat7401]

i've found that it's also very delicious if you add chopped apples and cinnamon

[@fiberfarmstead]

I would like this version.

[@snowflakemelter1172]

I was brought up on it in England, hard to find nowadays but still great.

[@theqcgamer]

Gotta confess mate, I first started watchin' your channel only because of the music 😂😂😂 but Im legit hooked on real good now. We just tried the "boring chicken and celery sauce fix" recipe my wife and I 👌

[@kanethompson708]

😆👌

[@jakers141]

4:44 Townsends is so rustic hardcore that he mines his own sugar right off the quarry

[@mallyboothe7]

This is so common in the Caribbean as a dessert. We often go to the bakery and ask for stale, unsold breads and we get them for free to make these. It's absolutely delicious and so soft.

[@seamus-xi7hz]

My mother used to make bread pudding quite often. She lived through the depression, when absolutely nothing ever was wasted; bread was to have been eaten, not wasted.

[@celtgunn9775]

Oh! I bet a lemon curd sauce on top would be tasty! 😄💝 I love bread pudding of all sorts. I'll have to try this one of these days. Thank you Jon!

[@mrdanforth3744]

Lemon curd sauce would be fantastic.

[@r4inxs510]

To be honest, almost everything is better with lemon curd ;)

[@georgealderson4424]

Bread and butter pudding was a staple when I was a child (and that was after 1770s!)

[@LazyCookPete]

Waste not want not. An easy recipe to follow.

[@KairuHakubi]

Yeah, i've always known about using stale bread to make french toast aka pain perdue ("lost bread") but this is finally something you can do with stale bread that's not in intact slices anymore (if you think about it, how the heck did any historical people make french toast? you can't slice it once it's stale, it just crumbles, and people didn't have presliced bread back then, right?).

[@Artsificial]

We're baking a lot of our bread ourselves. Sometimes, we have too much bread and if the animals all had their share, the stale leftovers are used to make something very much like french toast. Right now, we have about a third of a loaf soaking in a milk and egg mixture in the fridge. I'll turn it once more in the morning and, depending on its consistency, slice it right in the bowl or, alternatively, crumble it in the pan while frying it in (a little) butter. I like to serve it with nothing more than sugar and cinnamon, but since - by default - it's got no added flavours beyond the bread-egg-milk and butter base, you can very easily turn it savoury any way you want. No matter what form you serve it in, it's hard to make this one taste bad. Just don't overcook the egg, use a cover and lower temps when pan-frying larger chunks and you should be golden.

[@e.urbach7780]

You couldn't purchase pre-sliced bread, but it would have been sliced for each meal, and there would have been leftovers occasionally. Also, before the bread gets too stale (one or maybe two days old), you can still slice it, but it doesn't taste good without being toasted, or used as an ingredient in something else. When it gets drier, it's good for grating into breadcrumbs, but when it's too dry and hard even to crumble easily, then you have to soak it in water or other liquid to break it down in order to use it. This is a recipe for using up very old, hard, dry bread that otherwise would be very hard to use.

[@jshaw1503]

Thanks pete

[@papanurgle8393]

Probably the way the used bread was made is different than the one you tend to use. Bread making techniques have changed over time and vary depending on world region, some breads are more flaky or brittle when stale than others, thus less approachable for french toast, it likely depends how stale the bread's gotten too.

[@53prime]

James Townsends here reminding us never to renounce the old ways. I love him more than he loves historical cooking.

[@UnPocoLoco1120]

My mother makes a mexican style bread pudding with clove, cinnamon, mexican vanilla, raisins, apples, and cheddar cheese. it's called Capirotada. This reminded me of that. Totally sounds crazy, but it's delicious!

[@feralbluee]

Manuel Medrano II sounds delisioso (if that’s really a word). on New England farms they always used to put slices of good cheddar cheese on top of apple pie. it’s delicious, too. in France and Italy apple slices are served with the bleu cheese of the area. i’m going to try your recipe. i even have Mexican vanilla a friend gave me.

[@feralbluee]

manuel. there seem to be as many recipes as there are families and other countries. i found one close to yours and am sticking with that one. thanks for turning us on to it. :}

[@janicemartin1580]

Excellent! I baked half in muffin pan and canned half in squat halfpints jars. Both delicious. The canned bread turned out more moist, more like a steamed brown bread or boiled pudding. This technique would work for turkey stuffing and savory spices. 👍

[@catalinaray5534]

Plot Twist: You're really just a time traveler who's been slightly modifying his name all these years

[@notsure6187]

Catalina Ray you never know

[@cactusc9519]

you ever read Carmilla? hmmmmmmm.......

[@theoriginalchefboyoboy6025]

nah, he's a vampire, though a genial, kind one; survives by nibbling on nutmegs which have the additional effect to allow him to be a daywalker. He was turned in colonial times so he embraces that milieu.

[@ericcoombs]

Good one!

[@dbmail545]

My own surname has been spelled differently over the years. Easy to drop a letter or two through the generations.

[@cbryce9243]

With food prices on the rise, this recipe will come in handy for a lot of people! We go to a monthly potluck with people who love history and gardening. This will be a fun dish to bring next time. I can't eat gluten (Celiac) and hate the crusts of gluten free bread. I will make this with the crust only and see if it works. Thank you, I really love your show!

[@genius27641]

I can never get over how good your channel is.

[@aaarrrggghhhh]

I haven't had bread pudding for a long time, you've just inspired me. I used to work in a bakery in Devon in the south of England over 30 years ago and at the end of each day the unsold bread and even pastries were put into a huge walk in freezer. Once we had enough bread and pastries we made huge amounts of bread pudding and we didn't even get to put it on the shelf before it was all sold. People were always asking for it.

[@bustergundo516]

Sounds good to me.

[@mrLoftladder]

I remember my grandmother (1894-1974 ) making this when we were kids, my grandfather was a baker so bread was a large feature in their meals. she would add cinnamon and leave out the alcohol. might give this a try, its been decades since i last ate some

[@smaschmann]

I really like this channel and the positive vibe.

[@lailabaloch568]

Sounds so tasty. Love that it doesn't require milk or eggs. It's now on my list of recipes to make. Thanks for sharing.

[@SuperMoriarty]

We very often make bread pudding using your beggar's pudding recipe. It is always called bread pudding and never called beggar's pudding. Our method calls for much more water to soak the bread. After soaking the bread is squeezed carefully to remove as much water as possible. It is delicious. I've never heard of making bread pudding with alcohol of any kind but I will try it. Thanks for your videos, I love them.

[@KillerKiaz]

Love you videos. Thank you so much. You and your teams passion is 100% appreciated.

[@TPeters321]

My grandparents were German and they lived through the depression and they used to make these all the time. A recipe I suggest are german doughballs in the same line.

[@samnjoeysgrama1]

The best dessert bread pudding I ever made was from a very dry spice cake that I accidently left in the oven too long and it really dried out. As a bread pudding, it was soooo good. My rule for eating out is "Always pick the hot dessert". Love these old time recipes. My late mother-in-law always made her turkey dressing like a savory bread pudding. It was fantastic.

[@joannamcinnes916]

I came across this video by coincidence when I had just made a traditional English bread pudding. I put stale bread including the end slices of loaves (ie crusts) into a bag in my freezer until there are enough for a pudding. I soak a pound of bread (wholemeal) in 1/2 pint of milk, approx, add dried mixed fruit which includes raisins, currants and candied orange and lemon peel, about a dessertspoon of mixed spices (yes, more than you'd think!) about 2oz dark brown sugar (or even less: all that fruit is sweet), 1 egg. little da s of butter on top and sprinkle demerara sugar over. bake until brown and firm. sO quick, easy, cheap and tasty!

[@EmanuelsWorkbench]

Yup... a similar Portuguese recipe uses warm milk instead of the water to soften the bread.

[@rosemcguinn5301]

It's better that way

[@sdfjsdio3443]

That apron he is wearing is amazing.

[@onemercilessming1342]

Bread pudding was a staple dessert from yet another recipe (or "receipt" as my grandmother sometimes called it) handed down in the family for generations. Nothing was wasted in our home or either of the homes of my grandmothers. End pieces of bread loaves and crusts cut off the toddler PB & J sandwiches along with the stale slices were either dried and smashed with a rolling pin for bread crumbs (herbs added or not) or made into bread pudding. When I got to college and had my friends to the house for a party, I served bread pudding to them (most of them had never heard of it and none of them had ever eaten it) and they all asked for the recipe to give their mothers. To this day I make my own bread crumbs and--sometimes--bread pudding for myself as my "sophisticated" children and their progeny think it's far too plebian for their tastes.

[@LazyLifeIFreak]

Simple living is its own elegance.

[@sanguinelynx]

They're missing out! I make bread pudding a dew times a year, it's a family favorite, and I hate waste.

[@ashleighjaimaosborne3966]

One MercilessMing -could you please post a recipe. My mom who was 82 died and did not write hers down. My sister and I know there was raisons and nutmeg and bread. The other ingredients are a mystery. 😊🇨🇦

[@rosemcguinn5301]

Try cranberries or chocolate chips and some caramel sauce pr something. It's a classic, and classics never go out of style

[@onemercilessming1342]

Ashleigh Jaima Osborne-- The difference between my family's recipe and John's is that we used milk instead of water, and it's more of a custard bread pudding than John's original one. The recipe was quite simple: Butter a bakiing pan; heat oven to 325 degrees (slow). 1 quart whole milk (NOT 2 % or anything less than whole milk although both my mother and grandmother sometimes used 3 cups whole milk and 1 cup of "half-and-half") 1 tsp vanilla (pure, not imitation) 1/2 tsp nutmeg (ground, just as John showed above in the video) 1/3 cup sugar 1/2 tsp salt 1/4 cup melted butter (NOT margarine; not almost-butter) 2 eggs 2 cups bread, torn or cut into cubes (my mother used a mix of whole wheat and white bread) raisins or currants optional--and in our family it depended on how much of each was left after the Christmas pudding and fruitcakes and cookies were baked before the holidays. Scald milk; add bread and soak 15 min. Beat eggs; add sugar and salt and mix thoroughly to dissolve the sugar and salt crystals. Add the nutmeg and vanilla. Add the milk, bread, butter. Pour into baking pan coated with butter. Place bread pudding baking pan in a pan of lukewarm water (bain marie) and place on rack in center of oven. Bake until straw inserted in center comes out clean (between 60-75 miinutes.

[@szczerzo]

In Germany and german influenced regions there is soup called Brotsuppe. Brot - bread i Suppe - soup. You use stale bread, garlic, some kind of animal fat and boiling water.

[@psych0185]

John Townsend and great-great-great-great-... grandson?

[@donnarogers7732]

It is fascinating that this and other of your Nutmeg recipes travel to this day ! Bread Pudding is this recipes' near great great great grandchild!!! I enjoy bread pudding today on a cold winters afternoon ! The house has a wonderful smell while baking and the late afternoon treat for " tea" is a good keep till a nice hearty cold day supper. Thanks for sharing!!

[@louisacapell]

Could you please do a series on "the frugal housewife" book , please? I would love that.

[@ZackWilliamsPANCAKE]

Your videos are so wonderfully immersive, Jon; thanks for creating this KZbin time machine.

[@SweetBlissfulMoments]

I absolutely love your videos! I love the 18th century and your videos are so educational on the way of life during that time.

[@williamaitken7533]

Use cream instead of water and add an egg and you have a modern bread pudding! I love seeing recipes like this that are so simple and classic that they've stood the test of time.

[@MargaretUK]

Yes, I make it that way on a regular basis 👍

[@matthayward7889]

Bread pudding has been one of my favourite things fur the past 40 years 😊

[@vampirevtubervixen]

How practical. I practice a zero waste lifestyle and am always looking for ways to use stale bread and not waste it. Prior to finding this recipe, I would only make breadcrumbs or croutons...this is a helpful way to use up stale bread and make it into a sweet recipe. Thank you!

[@monkeypuzzlefarm]

John hasn't aged in 250 years!

[@tammyjohnson7401]

What a nice quick recipe. And great way to not waste dried bread. Thank you.

[@nancyware7282]

I"m thinking this would also be a good winter dish for using dried fruit, or with stored whole fruits that are starting to go bad. For cooking at home, i don't see why you couldn't make this up in the evening, stick it in the fridge overnight, and bake for a breakfast treat as long as the baking pan can tolerate going from fridge-to-oven. Serve with a pot of hot chocolate... and now I'm hungry! Thanks Jon! :)

[@kayspence759]

Nancy Ware -- Maybe a water bath?

[@nancyware7282]

That, or a metal pan, or maybe Coringware. i don't think that beautiful redware dish that Jon uses in the video would stand the temperature shift.

[@KaWouter_]

Wonderful to see some origin recipes of things I'm making myself at home. Haven't tried that combination of spices though, definitely want to try it. It may seem ordinary, but with your smile in the picture, you elevate the level of every recipe. Thanks!

[@tomfoolery1967]

You deserve FAR more subscribers. What an amazing channel.

[@michaelcharlesthearchangel]

I love you Mr. Townsend. You highlight among the best elements of your heritage, still in progress.

[@aeonise]

Wow, this is very similar to the bread pudding my family has used for a long time (nobody remembers where it came from other than my grandmother found a handwritten card tucked in one of her cookbooks). The only differences are that ours uses some milk and melted butter instead of soaking the bread, so it ends up a little wetter in the end. Of course, we often like to put some peaches or apples on the bottom as well, and we always make an old family pudding sauce for it that I'm sure you would love just from the recipe name: Nutmeg Sauce.

[@aleksanderkochelak3586]

I am historian and I'm exited about all these recepies you back bring to life and I'm also gratefull that thanks to your channel we can taste the flavours, that our ancestors enjoyed. Greetings from Kołbacz, Poland.

[@DessertGeek]

Bread pudding really deserves more love! (I typed desserves instead by accident at first and the pun was so tempting, but I just couldn't.)

[@lemonyapples]

Seattle Dessert Geek Well it was the joke we kneaded but not desserved

[@TheGypsyVanners]

+lemonyapples oh my

[@1337fraggzb00N]

I wanted to make a philosophical pun but i Kant.

[@randalldearing6193]

I ran across your both at 1812, said thanks to your crew, I guess you were busy taking pictures on the river, but I just wanted to thank you for all your video's! I for one love them, please keep them coming.

[@faylinameir]

that looks yummy! I think I'll try it with a few modifications . Always looking for news ways to use up my stale bread.

[@stephenbowman1888]

Just made this one and even though I forgot to add sugar, I think I saved it by putting a little sugar on top about 10 minutes before I took it out of the oven. Came out great! Thank you

[@dustydustydusty]

I have thought this whole "no exact measurement" thing the writers of these recipes did. I believe it is truly clever. If it doesn't turn out or if nobody likes it, hey it isn't anybodies fault. The cook can say the recipe wasn't precise and the author can say the cook didn't prepare it correctly. win-win

[@mrdanforth3744]

Plus they didn't have scales, clocks, measuring cups in the kitchen. Everything was done by eye and experience. Maybe you will occasionally see measurements like, a tea cup full or a wine glass full or maybe a spoonful but nothing was standardized.

[@dustydustydusty]

+Mr Danforth 374 and not everybody agreed to exactly how much a cup was!

[@mwahl1686]

😂

[@Healingpoppy]

That looks absolutely beautiful, I can't wait to make it - it does remind me a little of the Welsh fruit shortcake? I haven't got any sack but I think there's an old bottle of something or other whisky-based in the kitchen cupboard... I'd grate some lemon zest into it too.

[@joefricilone2419]

I love this channel. It's also made me cook with nutmeg🤣

[@colemyst]

Bread pudding is so versatile yet unappreciated dish. Fruit, Chocolate, alcohol, herbs, spices, meat, cheese anything we add makes a great side or dessert. Thanks John for another great show.

[@annettefournier9655]

This would be a good stuffing for chicken or pork as well.

[@fireman89406]

Cranberry harvest is in full swing where I live. I wonder about using it in a turkey? I have a freezer full of cranberries.

[@annettefournier9655]

fireman89406 MA?

[@jesselopez5708]

annette fournier or rabbit

[@annettefournier9655]

Jesse Lopez Heck yeah!!

[@fireman89406]

I am in Southwestern Washington state.

[@jeremystone4193]

This is one of my favorite channels.cant get enough.

[@kutter_ttl6786]

Where's the nutmeg? 2:03 THERE'S THE NUTMEG!

[@rosemcguinn5301]

Hahahaha

[@Jixijenga]

NUTMEG *NUTMEG FOR THE NUTMEG GOD*

[@ej732]

We were all waiting for it lol

[@IFortuna2]

If you look closely, you will see Jon rubbing a small dark nut on a grater. That is freshly grated NUTMEG.

[@bethbartlett5692]

Kutter_TTL Ehhhhh, nutmeg - I replaced with vanilla. ❤

[@operationgoldfish8331]

Tried a couple of variants on this recipe: Mixed dried fruit, with set honey to sweeten, a tot of dark rum instead of sherry/sack. Very nice. Savoury version - chopped olives and mushrooms with a mix of grated Stilton and Cheddar cheese, Herbs de Provence and basil, plenty of ground black pepper and a dash of olive oil and milk instead of water. Very tasty snack.

[@Artsificial]

Loving it. Recipes quite similar to this one have been around for at least 2000 years. In my families, we use stale bread (whenever it "happens"), soak it in a mixture of milk and egg, then fry that in butter. No matter how hard the stale bread, you can easily cut it when soaked or just crumble it apart in the pan. All we add is sugar and cinnamon or liquid honey.

[@kcajmortsnnew1488]

French toast? I do both......

[@hellequingentlemanbastard9497]

I make Dumplings from stale bread, soaking in warm milk first, egg for binding, some Pepper, Salt and Nutmeg, freshly chopped Parsley and cooked Ham into the mix or whatever takes your fancy (if to wet, just add some Flour). Form Dumplings and place into Boiling Saltwater. When the dumpling rise to the surface simmer for 15 - 20 minutes, depending the size. Serve with a Creamy Bacon and Garlic Sauce. Or have them as a side-dish with Pot-roast Pork or Beef. Called Semmelknoedel in German.

[@ZimVader-0017]

Artsificial Well bread is still considered the most important food in a household, makes sense that humans over the course of the centuries would make sure to use it as much and as long as possible, doing the extra effort to make sure it was never wasted.

[@wyominghome4857]

I started a big garden last summer to include currants, elderberries, raspberries, blackberries, June berries, and blueberries. Overly ambitious I know, but I'm collecting recipes to try. Definitely this one.

[@MeadyBeard]

Aaaaand BAM! I'm hungry.

[@FrikInCasualMode]

And for what? For stale bread and some raisins :D This video made even such poor fare look delicious.

[@MeadyBeard]

It's the lure of nutmeg. xD

[@zappawoman5183]

I've made a lot of bread and butter pudding in my time! Slices of bread and butter, sprinkled with sugar and raisins. Then you beat a couple of eggs with some milk (or single cream) and pour that over. Grate a copious amount of nutmeg over the top and bake in the oven until brown on top and the egg custard mixture has set. I always liked it and so did my fella!

[@vasilikozhushner7208]

Or if you have stale rye bread you can make kvass

[@danielthompson6207]

It doesn't have to be stale, though. I make my kvass with fresh pumpernickel that I bake a little longer than usual until it loses most of its flexibility and it's lovely. Bread doesn't last long enough on this homestead to go stale, and I don't mind using up some extra rye to bake a loaf specifically for kvass :)

[@beth12svist]

@@stanpines9641 Or Baltic enough. Actually I'm Czech and kvass isn't a thing with Western Slavs. We're more about beer (not me, though).

[@bratzlover501]

Or garlic fried bread

[@lananieves4595]

Very close to the bread pudding my grandmother, who was from the Caribbean, used to make.

[@ForestDaughtersJournals]

I am eating old-fashioned bread pudding I just made with the end of a loaf of homemade bread. How funny that this is what you chose for today!

[@WakandaBabe]

My mother used to make this except she used milk and I think, eggs. No currants. Added vanilla and nutmeg, cinnamon. Really good.

[@bernadetterocha3693]

Yeah, same here. I was like, where's the egg?😂

[@Aleniordaquiqui]

Beggars pudding is actually very popular in Quebec but its made differently basically a simple cake with caramel sauce

[@Aleniordaquiqui]

i looked it up and the Quebec version was created during the great depression. They probably re-used the name since its basically the same idea : dont waste your food

[@rosemcguinn5301]

Caramel sauce too????? There goes the diet! Lolz

[@newhope8657]

Thank you! Definitely going to try this one. Who doesn't have old bread now and then?

[@JohnBritton]

I bet it would be great with Apple in it

[@tprime2702]

Thank you for teaching this. I have made this a number of times because I'm bad about leaving toast slices in the toaster.

[@HSKCHER]

Hi! Love the video, lots of cooking was actually about saving food, and this is definitely a skill we have forgotten over time... Speaking of wasting food, how often do you have to scrap videos because the food doesn't turn out the way you want to?

[@mrdanforth3744]

He mentioned old recipe books are vague about measurements, cooking times, and other details. In another video he said he usually has to make something 3 or 4 times to get it right. Even then, you see useful suggestions in the comment section from time to time, some of them from professional chefs brewers and bakers.

[@dennisweiss6621]

There are also a few videos were he puts a disclaimer up front that he doesn't know is this will work because of the measurements or for whatever other reason.

[@istp1967]

With food shortages now a thing; some of those Olde recipes will make comeback. So Thank you sooo much for sharing them with us😀👍👍👍

[@dekishajones282]

I've always disliked bread pudding but I'm fascinated with the video and I love the process

[@RevAllyson]

My Scottish grandmother made hers with custard. :) You soaked the bread, then squeezed it out *really* well. Then, you mixed in a cup of custard before baking. So nice!

[@JoeMalmuth]

I love your channel

[@LWalsh0]

This might be the very best channel on KZbin. No joke

[@heidithomas5455]

I've used stale bread for French toast. The eggs help to moisten the bread and it cooks up just as well. My grandma cut up stale bread for homemade stuffing. My mom used stale bread for meatloaf. I think the more we go back through history, the more we learn how not to waste. I think we definitely need more of these videos and get back to basics. Oh, and my sister used stale bread to feed the geese. 😒

[@allefranz9031]

I remember, bread pudding was served in middle school lunches and I absolutely loved it. The school loaded it with a thin melted sugar icing. A few kids remarked it was gross. I do not know, maybe their parents said it was made from stale bread but the kids had no problem loading up salads with croutons. Croutons are made *gasp* traditionally from stale bread.

[@MNcabin]

I have tried a couple of "your" recipes and I have not been disappointed yet. I think I will add this to the "to do" list. Thanks for the quality videos.

[@Diggz11]

I hope KZbin doesn't demonetize your channel for showing people how to survive and thrive if the lights go out. Great work as usual!

[@Tiger351]

There are a lot of other channels dealing with much more controversial topics that are far more in danger of that happening than Townsends. Right now it's any channel dealing with firearms subjects that are having real issues with demonetization.

[@salbiahahmad8264]

I am viewing this from Darfur! Beautifully made. Thank you.

[@Concreteowl]

I always make bread pudding. Usually with milk instead of water, sultanas instead of currents and whatever bottle is open. Sherry probably.

[@jessicacanfield5408]

What are sultanas

[@alaras]

Just pointing out, for American viewers, currant is a nearly-forgotten flavor in the US, since the black currant was outlawed since the 18th Century due to it acting as a carrier and transmission vector for a particular blight that American pine trees were and are vulnerable to. The ban's since been retracted, but there are certain states that continue to ban the growing or selling of black currant.