Bread Pudding

Ingredients

• 2 cupfuls milk
• 1 egg
• 1 cupful bread crumbs
• J teaspoonf ul salt
• 1 tablespoonful butter
• 1 teaspoonf ul vanilla
• 3 tablespoonfuls sugar
• 3 tablespoonfuls cooked currants

Method

1. 1

   Scald the milk; add the bread crumbs.

2. 2

   When the crumbs are soft, add the remaining ingredients.

3. 3

   Pour the mixture into a buttered baking dish, and place the baking dish in a pan of hot water.

4. 4

   Bake the pudding slowly until it becomes firm and golden brown.

5. 5

   Cover during the first 15 minutes of baking.

6. 6

   Serve with cream, Hard Sauce, or Vanilla Sauce.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 48. The excerpt below is the record exactly as published.

Bread Puddings axe made by adding bread to a custard mixture, and then baking in the oven like Baked Custard. (See p. 106.) For these puddings either stale or dry bread is used. The bread should be softened with the milk. How many eggs are used to thicken one pint of milk in Steamed or Baked Custard ? (See p. 106.) How many eggs are used to thicken one pint of milk in Bread Puddings ? (See recipe below.) Account for this difference. BREAD PUDDING 2 cupfuls milk 1 egg 1 cupful bread crumbs J teaspoonf ul salt 1 tablespoonful butter 1 teaspoonf ul vanilla or 3 tablespoonfuls sugar \ teaspoonful spices 3 tablespoonfuls cooked currants

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