Prune and Bread Pudding

Ingredients

• 2 cups prunes
• 8 slices buttered bread
• 2 eggs
• 4 tablespoons sugar
• 2 cups milk
• Nutmeg

Method

1. 1

   Soak the prunes over night, and in the morning remove the stones.

2. 2

   Cover the bottom of a buttered baking dish with a layer of buttered bread cut in wide fingers.

3. 3

   Cover with the prunes and a dust of nutmeg and sugar.

4. 4

   Put in another layer of buttered bread, then prunes with sugar and nutmeg.

5. 5

   Let the crust be bread with the buttered side up.

6. 6

   Beat the eggs well, add the milk and pour over the pudding.

7. 7

   Bake for an hour, covering the pudding with a plate for a half hour, then leaving it uncovered to crust.

8. 8

   Serve with a hard sauce or lemon sauce.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 10. The excerpt below is the record exactly as published.

PRUNE AND BREAD PUDDING 2 cups prunes 8 slices buttered bread 2 eggs 4 tablespoons sugar 2 cups milk Nutmeg

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