Traditional English-Inspired Ithacan Bread Pudding
This delightful recipe, made on the island of Ithaca using local ingredients, combines simple pantry staples into a rich and flavorful dessert.
Ingredients
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Just under 500 grams of white bread (including crust)
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Just under 500 grams of sugar
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3 glasses of milk
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2 tablespoons of butter
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1 glass of almonds and white raisins
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1 glass of brandy
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Some orange peel (preferably fresh)
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2 teaspoons of cinnamon
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Half a nutmeg, grated
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10 eggs
Preparation
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Slice the bread, crust and all, and soak it in a basin of water for about 10 minutes.
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Drain the bread and transfer it to a saucepan with boiling milk. Cook over medium heat, stirring continuously until the milk is fully absorbed and the mixture thickens.
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Remove the saucepan from the heat. Stir in the sugar, butter, almonds, raisins, brandy, orange peel, cinnamon, and grated nutmeg. Allow the mixture to cool slightly.
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Beat the eggs separately, then gradually incorporate them into the cooled mixture, stirring well to combine.
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Pour the mixture into a baking dish, shaping it evenly.
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Bake in a preheated oven until the pudding is set and golden on top.
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Once baked, sprinkle the pudding generously with a mixture of cinnamon and sugar before serving.
This bread pudding is a comforting and aromatic dessert, blending the warmth of spices with the richness of almonds and brandy—a true taste of Ithaca’s culinary fusion.
Sources
- Photo by Chef Telemachus/Ithaca
- Recipe by Michalis P. Magoulas, Local Kitchen of Ithaca
