Bread Pudding

Ingredients

• one quart of milk
• two cups of bread crumbs
• a small piece of butter
• four eggs
• one cup sugar
• the rind of one lemon
• four tablespoons of powdered sugar
• the juice of one lemon

Method

1. 1

   Heat one quart of milk and pour it over two cups of bread crumbs and add a small piece of butter.

2. 2

   While soaking, stir up the yolks of four eggs, one cup sugar, the rind of one lemon, and when bread is soft and cool, stir the eggs into it.

3. 3

   Bake until it sets.

4. 4

   Make a meringue of the beaten whites of four eggs, four tablespoons of powdered sugar, the juice of one lemon; spread on top and put into oven long enough to color it a light brown.

As published

This recipe was extracted from Council cook book (1908), page 33. The excerpt below is the record exactly as published.

Bread Pudding. Heat one quart of milk and pour it over two cups of bread crumbs and add a small piece of butter. While soaking, stir up the yolks of four eggs, one cup sugar, the rind of one lemon, and when bread is soft and cool, stir the eggs into it. Bake until it sets. Make a meringue of the beaten whites of four eggs, four tablespoons of powdered sugar, the juice of one lemon

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