Bread and Butter Puddings, Baked

Ingredients

• Ten or twelve thin slices of bread and butter
• two pints of milk
• four eggs
• two dessertspoonfuls of sugar

Method

1. 1

   Cut off the crust and divide each slice of bread into four squares, arrange them in layers in a well-buttered pie-dish, and sprinkle each layer with sultanas or whatever is being used.

2. 2

   Beat the eggs, add the sugar, stir until dissolved, then mix in the milk and pour gently over the bread.

3. 3

   Let it stand for at least one hour, then bake in a moderately cool oven for one hour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 175. The excerpt below is the record exactly as published.

Bread and Butter Puddings, Baked. INGREDIENTS. — Ten or twelve thin slices of bread and but- ter, two pints of milk, four eggs, two dessertspoonfuls of sugar

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