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Ingredients
- 2 sticks unsalted butter (sweet cream)
- 1 loaf Italian bread, day old, roughly cubed
- 6 egg yolks, lightly beaten
- 2 1/2 cups robust wine (we used white zinfandel but feel a burgundy would do well. Non-alcoholic wine is fine to use)
- Approx. 2 tbsp sugar to finish
44. To make a wine pudding Take grated bread crumbs, brown them in fat until they become crisp, put in good wine and egg yolks in it and sweeten to taste.
Redaction (and it's to die for, even with non-alcoholic wine!)
The simplicity of this recipe belies its exquisite taste. We made some changes to the original to appeal to modern diners: The bread was cut into irregular chunks rather than as crumbs, since one gets a pasty baby food texture otherwise (as evinced by a previous redaction). Also, we finished it in the oven with a small sprinkling of sugar to make the dish look as appealing as it tasted. The overall appearance was thus more of a rustic bread pudding, which was more acceptable to the diners. For strict authenticity, however, the crumbs should be used, and the Wine Pudding should be served without the finishing steps below. Be sure to use a good wine, slightly sweet and preferably German.
On the stove top in an oven-proof pan:
Melt butter. Add breadcrumbs and allow the bottom layer to brown. Stir once, and allow to brown carefully again. The browning adds an important flavor element and great texture contrast, but it's easy to burn the cubes. Add 2 1/2 cups of wine, sugar, and egg yolks. Stir well to mix but don't break up the bread cubes. Cook over low heat briefly to set the yolks. Remove from heat, sprinkle with perhaps 2 tbsp sugar and place under the broiler (set to a low broil) to brown, watching carefully that it doesn't burn. When browned on top, serve warm. Source: Sabrina Welserin, as posted by David Friedman (Duke Sir Cariadoc le Bow) Notes Original can be found online at: http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html. Translation (c) Valoise Armstrong 1998
