Bread and Butter Pudding

Ingredients

• ^ of 1 stale loaf
• 1 to 2 eggs
• 2 to 3 cupfuls rich milk
• Butter, from H to 34 pound
• Y2 cupful sugar
• Raisins, preserves, or jelly

Method

1. 1

   Cut the bread in one-half inch slices, and spread each slice liberally with butter.

2. 2

   Fit the slices into a baking dish with the buttered side down, and scatter raisins between the layers.

3. 3

   Dissolve the sugar in the milk, which may or may not be heated, and stir into the mixture the well-beaten yolks of the eggs.

4. 4

   Pour this over the bread in the baking dish, cover, and bake for 20 minutes.

5. 5

   Take off the cover and allow the bread to brown.

6. 6

   Then spread a layer of jelly or preserve on the top, pile over this a meringue made from the whites of the eggs, and replace in the oven until the meringue is firm and very delicately browned.

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 46. The excerpt below is the record exactly as published.

Bread and Butter Pudding Ingredients. ^ of 1 stale loaf. 1 to 2 eggs. 2 to 3 cupfuls rich milk. Butter, from H to 34 pound. Y2 cupful sugar. Raisins, preserves, or jelly

Cook this with the app: pantry check, scaling, and the assistant.