Traditional Goody (Sweetened Milk Bread Pudding)
English·(GOOD-ee)
Chapter 3: The Food Mom Made When I Was Sick (Invalid Cookery and Healing Bowls)
Before the era of electrolyte drinks, Irish mothers relied on the ultimate healing bowl: Goody. It is nothing more than stale bread boiled in sweetened, spiced milk—a brilliant, frugal alchemy born out of pure necessity. It isn't pretty, and it doesn't belong in a pastry case. It is a warm, thick, deeply satisfying porridge that tastes like maternal care and absolute survival.
Before you start
Tear the bread into pieces.
Rip the bread slices into rough, bite-sized pieces, leaving the crusts on for a more rustic texture.
Toast the bread if it is too fresh.
If you don't have day-old bread, dry the fresh pieces out in a 300°F oven for 5 to 7 minutes to prevent the pudding from turning into glue.
Ingredients
- hearty white or whole wheat bread4 to 6 slices
- whole milk2 cups
- unsalted butter2 tablespoons
- granulated sugar or light brown sugar3 tablespoons
- ground cinnamon1/2 teaspoon
- ground nutmeg1/4 teaspoon
- pure vanilla extract1 teaspoon
- kosher salt1 pinch
Method
- 01
Bring the spiced milk to a boil.
In a medium heavy-bottomed saucepan, combine the milk, butter, sugar, cinnamon, nutmeg, and salt over medium heat until it reaches a gentle rolling boil.
- 02
Add the stale bread to the pot.
Drop the torn bread into the boiling milk and immediately reduce the heat to medium-low to maintain a steady simmer.
- 03
Stir the mixture into a porridge.
Cook and stir continuously with a wooden spoon for 5 to 10 minutes, letting the bread absorb the liquid until it breaks down into a thick, creamy consistency.
- 04
Finish with vanilla and serve warm.
Remove from the heat, stir in the vanilla extract, and let it rest for a minute before ladling into deep mugs or bowls.
Notes
Brew the milky tea variation.
For an authentic sick-day cure, replace one cup of the milk with strongly brewed hot Irish breakfast tea; the tannins cut the richness and settle the stomach.
Adjust the texture to your liking.
Boil longer for a completely smooth, sweet porridge, or cut the time short to leave the bread cubes intact like a stovetop pudding.
From The Irish American Table.