Here is a dessert that seems to be common in some Jewish communities and not others: bread pudding. In the Jewish communities of England, South Africa, Argentina, and the Midwest, bread pudding is quite common as a dessert. This is not surprising, given that the dish as we know it originated in medieval England as a frugal food and later became popular in areas in the British Empire, or – like Argentina – influenced by it. It was also originally eaten as a meal itself, a trend reflected in many German puddings and our own kugels. The dish crept up from the lower classes and became sweeter, richer, and tastier among the wealthy who could afford white bread. The Ottomans, too, had their own bread-based desserts – and so you have the ekmek kadayıfı (link in Turkish) of Turkey, the umm ali of Egypt, and the budín de pan (link in Spanish) of Argentina. A bread-baked dessert makes sense: it is made from a common ingredient, is filling, and can be both very luxurious and very simple. It is also easily made without milk; thus it can be served with a meat meal in kosher households. Yet bread pudding does not seem to be quite as common in the Northeast United States or in Israel as elsewhere in the world – though I have never served it to an unwelcome audience.
I give here my “typical” bread pudding recipe, which I have made for many years – since I was in middle school! For this bread pudding, I used some Berches that I had frozen. Berches is the traditional Shabbat and holiday bread of German Jewry, and in the place of egg in challah, potato is used. The result is a delightfully fluffy and luscious bread. I will post a recipe in the future, but I strongly urge you to check out the incredible recipe in The German-Jewish Cookbook by Gabrielle and Sonya Gropman. If you do not have Berches, use another fluffy bread, such as challah or brioche.
Simple Bread Pudding
1 medium to large loaf light, white bread, shredded into small pieces (it is fine if the bread is stale) – I recommend using challah, Berches, or brioche
6 tablespoons melted butter (salted or unsalted)
1 cup whole milk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
1 cup white sugar
4 large eggs, beaten
Add-ins (all optional and flexible with quantity)
1 handful dried cherries or raisins, soaked for ten minutes
1 handful chocolate chips
1 handful slivered almonds
- Preheat your oven to 375F/190 C.
- Place the bread in a deep 9”x9”/23cm x 23cm pan (or a similarly sized pan).
- Mix in any add-ins into the bread with your hands, until evenly distributed.
- In a large mixing bowl, mix together the butter, milk, vanilla, cinnamon (if using), sugar, and eggs until thoroughly combined.
- Pour the egg mixture over the bread. Evenly distribute such that all the bread is soaked by the mixture – you may need to press some of the bread down into the mixture with a fork.
- Bake for 45 minutes, or until the liquid has set and the top is browned and crispy. A toothpick should come out clean. Remove from the oven, and serve warm or at room temperature. You can optionally serve this with a wine sauce, a custard, or ice cream.
*A note: the question of how much bread was actually consumed by the poorest is a matter of historical debate, especially given that grain shortages were common. What is certain is that medieval bread was very different – largely made from unhulled grain, and stretched with other seeds in poorer communities. Medieval peasants did not eat “well” in any sense of the word. Medieval “frugal” bread pudding would be unrecognizable to us today. I suggest reading Cuisine and Empire by Rachel Laudan or Food in Medieval Times by Melitta Weiss Adamson for more.
This wonderful soul food desert has reached new levels of sublimity at the Tzuk Farm Restaurant in Ramat Aviv Hahadasha, where it was a staple until at least this time last year. Asaf ( joint owner and chef extraoirdinaire) uses almond croissant.
That sounds absolutely lovely!