Warm Molasses Bread Pudding

Warm molasses bread pudding soaks day-old bread in spiced milk and currants until custardy and darkly sweet. It echoes the Atlantic provision trade that fed Newfoundland outport crews in Salt Snow on the Flakes, when salt-cod stages dried under a hard northern sky.

Serves 6

Every recipe here is free to read.

Ingredients

• 6 cups cubed day-old bread
• 3 cups whole milk
• 3/4 cup molasses
• 3 large eggs
• 4 tablespoons butter
• 1/2 cup dried currants
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. 1Preheat oven to 350°F and butter a 2-quart baking dish.
2. 2In a large bowl whisk together milk, molasses, eggs, cinnamon and salt until smooth.
3. 3Add bread cubes and currants to the bowl, stir gently, and let soak for 15 minutes.
4. 4Melt remaining butter and drizzle over the mixture, then transfer everything to the prepared baking dish.
5. 5Bake for 50-55 minutes until the top is set and edges are lightly browned.
6. 6Serve warm, optionally with an extra drizzle of molasses.