Bread Pudding

Ingredients

• a pint of fine bread crumbs
• a pint of milk
• three tablespoons of cocoa
• another pint of milk
• half a cup of sugar
• three well-beaten eggs
• half a teaspoon of salt

Method

1. 1

   Soak bread crumbs in milk until soft.

2. 2

   Mix cocoa with a little water.

3. 3

   In another milk, add sugar and beaten eggs.

4. 4

   Blend all ingredients, add salt, pour into a buttered dish, and bake in hot water for an hour.

5. 5

   Serve with cream flavored with vanilla.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 157. The excerpt below is the record exactly as published.

Bread Pudding Take a loaf of French bread and cut it in thin slices. But- ter and mix the slices with four ounces of raisins and two 286 MB8. aBBLY'a COOK BOOK ounces of citron cut in fine shreds. Boll a pini and a half of milk with 8ix ounces of granulated sugar. Remove from the fire and add the well-beaten yolks of six eggs and a little finely chopped lemon rind. Strain the mixture over the bread, let it stand f or ten minutes, and bake in pudding dish f or half an hour until it is light brown. Serve hot with any kind of pudding sauce. Bread Puddinff Soak a pint of fine bread crumbs in a pint of milk, and when soft add three tablespoons of cocoa well mixed with a little water. To another pint of milk add half a cup of sugar and three well-beaten eggs. Blend ali the ingredients and add half a teaspoon of salt

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