Bread Pudding a la Francaise (Baked)

Ingredients

• One pound of stale pieces of Bread
• One pint of boiling Milk
• Two ounces of Butter, or Albene
• Whites of three Eggs
• One ounce of candied Peel
• Essence of Vanilla or Cinnamon to taste

Method

1. 1

   Put the pieces of bread into a basin and pour over the boiling milk and cover with a plate; let them stand for twenty minutes, and then add the butter and eggs beaten to a stiff froth.

2. 2

   Finely shred the candied peel and put in also the flavouring.

3. 3

   Mix thoroughly and pour into a well-greased mould and steam for three hours.

4. 4

   Turn out carefully, and serve with jam or sauce.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 53. The excerpt below is the record exactly as published.

Bread Pudding a la Francaise (Baked). Ingi'edients . One pound of stale pieces of Bread. One pint of boiling Milk. Two ounces of Butter, or Albene. Whites of three Eggs. One ounce of candied Peel. Essence of Vanilla or Cinnamon to taste

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