Bread Pudding, Cream Sauce

Ingredients

• half a loaf of stale American bread
• six ounces of currants
• two whole eggs
• a pint of cold milk
• four ounces of powdered sugar
• the rind of a medium-sized lemon
• its juice

Method

1. 1

   Pare off the crust of stale bread, cut into slices, butter them, and line a dish.

2. 2

   Mix currants, eggs, cold milk, powdered sugar, lemon rind, and juice.

3. 3

   Pour into the lined dish and bake in a moderate oven for thirty minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 270. The excerpt below is the record exactly as published.

Bread Pudding-, Cream Sauce. — Take a deep, oval dish as for a pot-pie, and large enough to hold three pints. Pare off the crust of half a loaf of stale American bread, and cut it into slices the third of an inch thick; butter them well with melted butter, and with them line the dish. Put in a vessel six ounces of currants, prepared as for No. 1080, two whole eggs, a pint of cold milk, four ounces of powdered sugar, and grate in the rind of a medium-sized lemon, adding its juice

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