Bread Pudding

Ingredients

• 1 1/2 slices buttered toast
• 1 pint milk
• 2 eggs
• 1/2 cup sugar
• 1/4 teaspoon vanilla

Method

1. 1

   Make custard by beating the eggs very light.

2. 2

   Add sugar and mix thoroughly.

3. 3

   Add milk and vanilla.

4. 4

   Put toast in bottom of a pudding pan and pour custard over it and cook in a moderate oven until the consistency of boiled custard.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 46. The excerpt below is the record exactly as published.

14 teaspoon vanilla, Bee Brand. Boil sugar and water four or five minutes to make a syrup. Mix chocolate, starch, and one-half cup cold water; add the salt, then the hot syrup, and cook three minutes. Flavor and serve hot. If desired to serve on ice cream let cool before serving. Miss Ruta W#ATHERLY. Sauce 14 cup butter. 2 tablespoons vanilla. 2 tablespoons milk. 14 cup powdered sugar. Cream butter and sugar, add milk and vanilla. Cook in double boiler until thickens a little. Mrs. W. P. Barxarp. 95 KNOX stands for Quality and Quantity in Gelatine Grape Nut Pudding 1 cup grapenuts. 144 cups milk. 4 cup sugar. Butter size of walnut. Y% teaspoon vanilla. Boil all together until it thickens, will take about five minutes or little longer. Serve with sauce, or whipped cream. Mrs. U. B. ALEXANDER. Bread Pudding 14% slices buttered toast. 1 pint milk. 2 eggs

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