INGREDIENTS:

2 tbsp. sesame seed
4 1/2 to 5 1/2 c. bread flour
1/4 c. sugar
1 1/2 tsp. salt
2 pkg. active dry yeast
1 c. water
1 c. milk
1/2 c. butter
2 eggs

FILLING:

4 oz. (1 c.) shredded Mozzarella cheese
1/2 tsp. Italian seasonings
1/4 tsp. garlic powder
1/4 c. butter, softened

DIRECTIONS:

Generously grease 12 cup fluted tube or 10 inch tube pan; sprinkle with sesame seed. Lightly spoon flour in measuring cup; level off. In large bowl combine 2 1/2 cups flour, sugar, salt and yeast, blend well. In small sauce pan heat water, milk and 1/2 cup butter until very warm (120 to 130 degrees), add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand stir in remaining flour to form stiff batter. In small bowl combine all filling; mix well. Spoon half of batter into prepared pan; spoon filling evenly over batter to within 1/2 inch of sides of pan. Spoon remaining batter over filling. Cover; let rise in warm place (80 to 85 degrees) until light and double in size, about 30 minutes. Heat oven to 350; bake 30 to 40 minutes or until golden brown and bread sounds hollow when lightly taped. Remove from pan immediately; serve warm or cool.
Variation: Can add 3/4 lb. of crumbled cooked sausage to filling.

INGREDIENTS:

3/4 c. raisins
2 tbsp. dark rum
1 lb. French bread, cut into 1 inch cubes
3 c. whole milk
1 c. half and half
3 eggs, beaten to blend
2 c. sugar
2 tbsp. unsalted butter, melted
1/2 tsp. cinnamon
2 tbsp. vanilla

SAUCE:

1/2 c. unsalted butter
1/2 c. golden brown sugar, packed
1/2 c. sugar
1 egg
3 tbsp. whiskey
Whipped cream

DIRECTIONS:

For pudding: Place raisins in small bowl. Pour rum over. Let soak 20 minutes. Preheat oven to 325. Generously butter 9×13 inch pan. Place bread in large bowl. Pour milk and half and half over. Let soak 5 minutes. Whisk eggs with sugar, butter, vanilla and cinnamon in a medium bowl. Pour over bread. Add raisins and rum. Toss to coat. Transfer bread mixture to prepared pan. Bake about 1 hour.
Sauce: Melt butter and both sugars in heavy saucepan over low heat stirring until sugars dissolve. Whisk egg in small bowl to blend. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, 1 minute, do not boil. Whisk in whiskey. Spoon warm bread pudding onto plate. Spoon sauce over, top with whipped cream.

Take the Yelkes and Whites of ten or twelve eggs, and having beate them well, put to them the fine pouder of Cloves, Mace, Nutmegs, Sugar, Cynamon, Saffron, and Salt: then take the quantity of two loaves of grated bread, Dates (small shred) and great store of Currants, with good store either of Sheepes, Hoggs, or Beeffe-suet beaten, and cut small; then when all is mixt well together, and hath stood a while to settle, then fill it into the farmes as hath been before shewed, and in like manner boile them, cooke them, and serve them to the table.

INGREDIENTS:

3 c. bread crumbs, made from dense, preferably home-made bread
5 tbsp. butter, room temperature
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/4 tsp. salt
1/4 c. sugar
5 eggs, lightly beaten
2 c. dried fruit (currants, raisins, chopped dates)

DIRECTIONS:

You will also need a large (at least 15 quart) pot, a wooden spoon or stick longer than the mouth of the pot is wide, a couple of feet of clean cotton twine, and a 2 x 2 foot square of natural linen or cotton (a napkin you don’t care about, or a clean dish towel will do nicely).
Fill the pot 2/3 full of water - at least 8 inches deep. Place pot over high heat, covered.

Place the crumbs in a large mixing bowl, and add 4 tablespoons of the butter, cut into buts. Blend well, adding spices, salt and sugar. Stir in eggs and dried fruit. Allow to rest while you prepare your pudding cloth and wait for the water to come a full, rolling boil.

Use the remaining 1 tablespoon of butter to thoroughly grease a one foot diameter circle in the center of your cloth. Drape the buttered pudding cloth in a large bowl, buttered side up. Pour in the pudding. Draw up the four corners of the cloth to enclose the pudding, and tie the neck of the bag securely with twine. Try to arrange the pleats neatly, and allow a little head-space, as your pudding will grow a little as it cooks.

When the water is boiling rapidly, lower in the pudding. Place the wooden spoon or stick across the top of the pot, so that you have something to which to tie the pudding to keep it from touching the bottom. Take care that it is also completely submerged. Cover the pot as best you can so that the water will return to the boil as quickly as possible. Maintain a good boil and your pudding should be ready to be pulled out of the pot in 35 minutes.

Hang the boiled pudding on its bag over the sink to drain. Allow it to rest thus for 15 minutes to “come together”. Then take your pudding down, cut the twine and release it onto a plate. You may bathe it with butter, and sprinkle it with sugar before serving.