Bread Pudding

Ingredients

• 2 cups bread crumbs
• 1 cup sugar
• 4 cups milk
• 1 teaspoon salt
• 3 eggs
• 2 tablespoons butter
• cinnamon and nutmeg

Method

1. 1

   Soak bread in milk; add beaten eggs and remaining ingredients.

2. 2

   Bake one hour.

3. 3

   Serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 88. The excerpt below is the record exactly as published.

Bread Pudding 2 cups bread crumbs i cup sugar 4 cups milk 1 teaspoon salt 3 eggs 2 tablespoons butter cinnamon and nutmeg Soak bread in milk ; add beaten eggs and remaining in- gredients. Bake one hour. Serve with hard sauce. Bread Queen Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding with a layer of jam. Brown meringue slightly in the oven, and serve pudding hot or cold with cream. Cracker Queen Substitute one and one half cups cracker crumbs for bread crumbs in Bread Pudding, and add one cup seeded raisins cut in small pieces. Bake the same as Bread Pud- ding. Buttered Bread Pudding Butter twelve slices of bread; arrange in baking dish. Cover with four cups milk, four slightly beaten eggs, three fourths cup sugar, one half teaspoon salt, and the -grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with hard sauce. Cocoanut Pudding Use rule for Buttered Bread Pudding, sprinkle each bread layer with shredded cocoanut and chopped and seeded raisins. Serve with hard sauce. Steamed Blueberry Dumpling 4 cups blueberries 2 cups flour 2 cups sugar 4 teaspoons baking powder 1 teaspoon vinegar 1 teaspoon salt 1 tablespoon butter | cup milk DESSERTS 223 Mix flour, baking powder and salt ; add butter, mix un- til mealy; add milk. Put sugar, berries and vinegar in bottom of buttered baking dish. Cover with flour mix- ture and steam forty-five minutes. Serve in dish in which it is cooked. Raspberry Dumpling Prepare in the same way as Steamed Blueberry Dump- ling, using four cups of raspberries instead of blueberries. Blackberry Dumpling Substitute blackberries for blueberries, and proceed as for Steamed Blueberry Dumpling. Cherry Duff Substitute two quarts cherries, in rule for making Blue- berry Dumpling. Peach Duff Use rule for Blueberry Dumpling, substituting one quart peaches for blueberries. Fruit Snowballs Use recipe for making Snow Puffs. When done, sprinkle with powdered sugar and garnish with cherry sauce. Steamed Rice Pudding one cup rice 1|^ teaspoons salt 8 cups cold water Cook in steamer until water is absorbed and each kernel is separated. The time depends upon the age of the rice. Caramel Rice Pudding 1 cup rice 2 eggs 6 cups milk 1 cup sugar

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