Bread Pudding

Bread pudding is made by mashing stale bread with milk and dried fruit, and adding copious amounts of spice. Bread and Butter pudding on the other hand is soft and custardy. It is made by arranging slices of buttered bread in a dish, pouring custard over the top and baking in the oven. They can both be sweet or savoury. Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. In 13th century England, bread pudding was known as "poor man's pudding," as it was a popular dish with the lower classes. Bread and butter pudding has come a long way since its 1728 origins when it was called 'whitepot' and used bone marrow. The old-fashioned English favourite is made by layering slices of buttered bread scattered with raisins and pouring over a rich egg-custard mixture.