Bread Pudding

Ingredients

• 2 cups powdered sugar
• 2 cups bread-crumbs
• 1 quart milk
• 5 eggs
• 1 table-spoon butter
• vanilla

Method

1. 1

   Put the bread-crumbs to soak in the milk.

2. 2

   Mix the butter and one cup of sugar.

3. 3

   Add the well-beaten yolks, and beat well together.

4. 4

   Add bread-crumbs and milk and a little vanilla.

5. 5

   Butter a pudding-dish and fill it not more than two-thirds full.

6. 6

   Bake in a moderate oven until set.

7. 7

   Spread quickly with jelly or jam and cover with the whites beaten to a froth and mixed with half a cup of sugar.

8. 8

   Put back in the oven to brown quickly.

9. 9

   Serve cold with cream.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 2. The excerpt below is the record exactly as published.

Bread Pudding ..... 8 Gateau de Biz ..... 0 Rice Cream ...... 1) Rice Pudding . . . . .10 ,, „ with Raisins . . .10 Rice Soufile . . . . .11 Tapioca Pudding— I. . . . .11 G Apple Tapioca Pudding 1 teacup tapioca pints warm water 6 apples 1 lemon 1 tea-spoon butter 1 cup milk 1 cup powdered sugar Soak the tapioca in the water. Add to it the butter, melted, a little salt, half the sugar and the milk. Peel and core six sour apples, tilling them with the rest of the sugar with which the juice of half a lemon and the grated peel of a whole lemon have been mixed. Put the apples into a deep pudding-dish. Pour the tapioca and milk round them. Bake an hour. This pudding may be made with plums, goose- berries or currants; they should be well sweetened. Bread and Butter Pudding Bread Butter Sultanas Powdered cinnamon 3 eggs 1 pint milk 3 table-spoons powdered sugar Cut a number of slices of bread, taking off the crusts and spreading them with butter. Butter a pudding-dish and fill it three parts full with the 7 The Pudding and slices of bread and butter, sprinkling a little powdered cinnamon and a few sultanas between each layer. Beat the sugar and eggs together. Add the milk and flavouring. Strain. Pour slowly on the bread, letting it absorb all it can. Bake in a moderate oven for an hour. A good variation of this pudding is made by spreading each layer of bread and butter with jam. *Bread Pudding U cups powdered sugar 2 cups bread-crumbs 1 quart milk 5 eggs 1 table-si30on butter V anil la Put the bread-crumbs, which should be very fine, to soak in the milk. Mix the butter and one cup of sugar. Add the well-beaten yolks, and beat well together. Add bread-crumbs and milk and a little vanilla

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