Bread Pudding

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
topping
optional serving
alternative addition
Instructions (9)
  1. Put the bread-crumbs, which should be very fine, to soak in the milk.
  2. Mix the butter and one cup of sugar.
  3. Add the well-beaten yolks, and beat well together.
  4. Add bread-crumbs and milk and a little vanilla.
  5. Butter a pudding-dish and fill it not more than two-thirds full.
  6. Bake in a moderate oven until set.
  7. Spread quickly with jelly or jam and cover with the whites beaten to a froth and mixed with half a cup of sugar.
  8. Put back in the oven to brown quickly.
  9. Serve cold with cream.
Original Text
*Bread Pudding 1¹⁄₂ cups powdered sugar 2 cups bread-crumbs 1 quart milk 5 eggs 1 table-spoon butter Vanilla Put the bread-crumbs, which should be very fine, to soak in the milk. Mix the butter and one cup of sugar. Add the well-beaten yolks, and beat well together. Add bread-crumbs and milk and a little vanilla. Butter a pudding-dish and fill it not more than two-thirds full. Bake in a moderate oven until set. Spread quickly with jelly or jam and cover with the whites beaten to a froth and mixed with half a cup of sugar. Put back in the oven to brown quickly. Serve cold with cream. This pudding can be made with crushed and sweetened fresh strawberries instead of jam. [Pg 9]
Notes
—