Brown Bread Pudding

Ingredients

• two table-spoonfuls of Hovis bread-crumbs
• a gill of milk
• half a pint of milk
• the yolks of two eggs
• sweeten to taste
• flavour with vanilla or lemon
• the whites of the eggs
• a little cream

Method

1. 1

   Soak bread-crumbs in milk.

2. 2

   Make custard with milk and egg yolks, sweeten and flavor.

3. 3

   Pour custard over bread-crumbs.

4. 4

   Beat egg whites with sugar and cream, stir together, pour into a buttered dish and bake for about twenty minutes.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 77. The excerpt below is the record exactly as published.

Brown Bread Pudding Soak two table-spoonfuls of Hovis bread-crumbs in a gill of milk. Make a custard with half a pint of milk and the yolks of two eggs, sweeten to taste, and flavour with vanilla or lemon. Pour the custard whilst hot over the bread-crumbs. Beat the whites of the eggs to a stiff froth with some sugar and a little cream

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