Bread Custard Pudding

Ingredients

• half a pound of bread crumbs
• one quart of milk
• the yolks of three eggs
• three whole eggs
• four ounces of sugar
• the grated rind of a lemon

Method

1. 1

   Pour custard over bread crumbs, put in moulds, bake in bain-marie.

2. 2

   Serve with cream sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 151. The excerpt below is the record exactly as published.

Bread custard pudding Coffee Demi tasse DINNER Consomme Charles Quint Broiled salmon, a la Russe Noisettes of lamb, Montpensier Roast duckling, apple sauce Fried sweet potatoes Green corn Chicory salad Philadelphia vanilla ice cream Assorted cakes Coffee Shirred eggs with peppers. Cut four whole green peppers in small squares. Take four individual shirred egg dishes and put a teaspoonful of butter in each. Divide the chopped peppers equally among the four dishes, and simmer until nearly cooked; then break two eggs in each dish, season with salt and a little pepper, and cook again until the eggs are done. Beef marrow, Princess. Have the butcher take the marrow out of four beef shin bones. Lay them whole in cold water for an hour, so the blood will run out. Then put the marrow in a casserole, in two quarts of cold water; add a tablespoonful of salt, bring to a boil, and let the marrow stand for half an hour in the boiling water. Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce. When making the Bordelaise sauce omit the marrow. Bread custard pudding. Over half a pound of bread crumbs pour a custard made of one quart of milk, the yolks of three eggs, three whole eggs, four ounces of sugar, and the grated rind of a lemon

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