Bread Pudding

Ingredients

• Three eggs
• one-quarter cup of sugar
• one and one-half cups of sweet milk
• flavor to taste with vanilla
• three-quarters full of stale bread crumbs

Method

1. 1

   Beat eggs and mix with sugar, milk, and vanilla.

2. 2

   Brush pudding dish with butter, fill with bread crumbs, pour custard over, soak, and bake in hot water for about twenty minutes.

3. 3

   Top with jam and meringue, brown lightly, and serve with sauce.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 112. The excerpt below is the record exactly as published.

BREAD PUDDING. Buttei some slices of bread, cut thin, and lay them in a dish, with currants and citron between ; pour over it a quart of milk, with four well-beaten eggs, and sugar sufQcient to sweeten to taste, and bake. Serve with sauce. It is easily made, and very nice. It is good hot or cold. RICE PUDDING WITH PRUNES. Boil one and a half teacupfuls of rice with a quart of milk or water until the liquid is all absorbed. (Use a jacket kettle.) Add a quart of milk and continue the boiling until the rice is of a creamy consistency. Re- move from the fire; add a third of a teaspoonful of salt, a fourth of a nutmeg grated, a teacupful of white sugar, butter the size of a walnut, and two tea- cupfuls of stewed prunes, stoned and sweetened while stewing. Bake for an hour slowly, stirring occa- sionally, and finally browning the top nicely. Should be of the consistency of thick cream when done. Eat cold, without sauce. FROZEN PUDDING. Forty blanched almonds pounded rather fine, one ounce citron cut in small squares, two ounces currants, two ounces raisins stoned and divided. Soak all in two wineglasses of wine, all night. Make custard of a pint of cream or milk. If cream, use yolks of four eggs ; if milk, yolks of eight eggs. Make a syrup of one pound white sugar and a pint of water. When nearly boil- ing, put in the fruit and wine and boil one minute. When cool, mix with the custard. Whip whites of the eggs to a stiff froth, and add to the custard and syrup after they are mixed. Add last a wineglass of brandy. BREAD PUDDING. Three eggs, one-quarter cup of sugar, one and one- half cups of sweet milk, and flavor to taste with vanilla. Beat three eggs without separating and beat 238 The Complete Cook Book. all together well. Brush your pudding dish with melted butter and fill it three-quarters full of stale bread crumbs

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