Little Bread Puddings

Ingredients

• custard cups
• garnish the bottom of each with raisins or candied cherries
• i pint of milk
• ^ of a cupful of sugar
• 1 teaspoonful of vanilla
• 4 well-beaten eggs

Method

1. 1

   Butter a number of custard cups and garnish the bottom of each with raisins or candied cherries, then fill the cups with finely crumbled stale bread.

2. 2

   Scald 1 pint of milk and dissolve in it 0.5 cupful of sugar, add 1 teaspoonful of vanilla and let stand off the fire for ten minutes, then add 4 well-beaten eggs.

3. 3

   Baste the bread with this until the cups are full, stand in a pan partly filled with warm water and place in a moderate oven until the puddings are firm in the centre.

4. 4

   Serve with a liquid sauce.

As published

This recipe was extracted from 365 tasty dishes (1906), page 44. The excerpt below is the record exactly as published.

Little Bread Puddings. Butter a number of custard cups and garnish the bottom of each with raisins or candied cherries, then fill the cups with finely crumbled stale bread. Scald i pint of milk and dissolve in it ^ of a cupful of sugar, add i teaspoonful of vanilla and let stand off the fire for ten minutes, then add I teaspoonful of vanilla and 4' well -beaten eggs

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