Food Stories: Bread Pudding
My mother made the best caramel pudding and bread pudding, and I enjoyed it as the ultimate comfort food. Thus, my search for the best bread pudding recipe led me to my mother’s kitchen.
What is it about bread pudding that we love so much, and how did it make its ways to the sun-continent? It is believed that the British East India Company brought bread pudding to our neck of the woods, which later evolved into Shahi Tukray, a delectable Mughlai meetha seeped in the royal aromas of cardamom and saffron, sweetness of sugar and nuts and the elite texture of milk and cream, a dessert definitely created for kings by kings.
Bread is a staple that goes back millenniums, it is commonly believed that chefs from yesteryears disliked - like modern times - throwing away leftover bread and therefore created innovative recipes both sweet and salty in taste to get complete use out of a cooked loaf of bread.
It was used to thicken broth and sweet pudding, used as croutons in soups, stuffing and coating as bread crumbs, stale bread could be baked, fried or stove cooked, or used as an edible bread bowl. In the middle ages, a hollowed loaf, now referred to as the bread bowl, was commonly used to drink hot or cold sweet milk, puddings, broth, eggs; and this is how the bread pudding came to be, a rustic utensil stumbles upon the simple sweet goodness of milk, eggs and bread and the world has its bread pudding with many twists.