I got this recipe from [Townsends' youtube](https://www.youtube.com/user/jastownsendandson), which focuses on 18th century things, but especially cooking. This was Townsend's favorite dessert of all time, and they made two videos about it ([1](https://youtu.be/f0e6fOKQT7k),[2](https://youtu.be/BIlVveuUviQ)), so I've been wanting to try this one out for a while. #Recipe To make this you will need the following. Bread Eggs Milk Cream Butter Sugar Nutmeg or allspice Raisins or other dried fruit (dates, currants) A mold/oven-safe container of appropriate size (fairly deep but not too wide) Brandy or dessert wine Preheat your oven to 350 degrees. Slice and decrust your bread -- you only need the crumb. In a mixing bowl, whisk together two whole eggs, two yolks, milk, cream, and a good amount of sugar to make a custard-like filling. How much milk and cream and sugar you need will depend on the size of your mold. Butter the inside of the mold to help the pudding separate when it's done. Then cover the bottom of the mold with your de-crusted bread. Sprinkle the dried fruit over top of the bread and gently pour the custard mix over the bread until it reaches the top of the first layer. Then apply a second layer of bread and dried fruit and a little more custard mix. Continue this until you reach about an inch under the top. Don't put dried fruit over the top layer of bread. Instead, fill the custard up to the top of the bread, and then put a few chunks of butter on top of everything (about 1/8 cup or so). Put this in the oven for 30-50 minutes. The top should be brown in the end and it'll have puffed up a little. It will have a little jiggle to it. Take it out of the oven and flip it onto a tray. Now while that is baking you can make your sauce. Melt 1/4 cup butter in a saucepan (that's half a stick), then add 1/4 cup sugar and 1/4 of your Brandy or dessert wine (I used cherry Sherry for this go around) and a splash or two of cream. Boil that down, stirring constantly until the bubbles on the surface are very foamy, which is how you know it's pretty thick. Pour this sauce over your finished White Pot as a glaze, and then set some aside to spoon into everyone's bowl.