Bread Custard Pudding

Ingredients

• 2 cups-pressed in-fine bread crumbs
• 2 cups milk
• 1 ounce butter — small e^^ size
• 1 tablespoon sugar
• Nutmeg or grated or minced lemon peel

Method

1. 1

   Crumble the bread fine either by chopping or grating; grate half of the rind of a lemon into it or a little nutmeg.

2. 2

   Mix the milk with the egg and sugar; melt the butter and mix in, then pour the mixture over the bread crumbs in a buttered pudding-pan or bowl and bake about twenty-five minutes.

3. 3

   Various changes can be made by adding raisins, currants or citron to this pudding.

4. 4

   The fruit must be sprinkled in after the pudding is in the baking pan.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 44. The excerpt below is the record exactly as published.

Bread Custard Pudding. 2 cups-pressed in-fine bread crumbs. 2 cups milk. 1 ounce butter — small e^^ size. 1 tablespoon sugar. Nutmeg or grated or minced lemon peel

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