18th Century Sippet Pudding

A classic breadpudding recipe fond on  recipes.history.com
18th Century Sippet Pudding

Bread pudding lovers will smack their lips at this recipe. Simple but hearty, it combines basic ingredients to make a dish that is rich and satisfying. The sauce is the crowning touch.

18th Century recipe

Cut a loaf of bread as thin as possible, put a layer of it on the bottom of a deep dish, strew on some slices of marrow or butter, with a handful of currant or stoned raisins; do this until the dish is full; let the currants or raisins be on top; beat four eggs, mix them with a quart of milk that has been boiled a little and become cold, a quarter of a pound of sugar, and a grated nutmeg — pour it in, and bake in a moderate oven — eat it with wine sauce.

— Randolph, Mary –  “The Virginia Housewife”

21st Century recipe

A large round loaf of French or Italian bread
¼ pound of butter
½ cup of dried currants or raisins (currants are sweeter)
3 eggs
2 cups of milk
½ cup sugar
1 tsp grated nutmeg
For the  Sauce:
½ stick butter
¼ cup white wine
¼ cup sugar

This can best be described as a layered bread pudding with a hard sauce.


[1] Grease a 9” pie plate or layer cake pan.

[2] Slice the bread rather thin with a serrated edge knife. ¼ inch thick is nice.

[3] In the bottom of the plate/pan make one layer of bread slices, then put some butter pats on top, then strew some currants or raisins over that. Repeat that process until your plate/pan is full.

[4] In a bowl whip the eggs and blend in the warm milk, sugar and nutmeg until sugar is dissolved.

[5] Carefully pour this over the bread mixture in the plate/pan until it soaks into the bread without overflowing.

[6] Bake in a 375°F oven for 25 to 35 minutes or until the bread is browned and you can touch the top and it springs back.

[7] For the sauce combine the sugar, wine and butter in a saucepan and stir it over medium/high heat until thick and drizzle over the finished pudding.