Recipe: Bread Pudding

  •  1 pint stale bread crumbs.
  •  1 quart of sugar.
  •  1 ssp. of nutmeg or cinnamon.
  •  2 eggs.
  •  1/2 tsp. salt.

Soak the bread crumbs for 1 hour in 1 quart of milk. Beat the eggs, add the sugar and seasoning, stir all into the bread crumbs, bake 1 hour in a buttered PUDDING dish. (Raisins or currants may be added if desired.)

Another method for making bread PUDDING is to butter thin slices of stale bread, spread with a little jam or sprinkle a few currants (well washed) over each layer, lay them in a PUDDING dish, pour over a quart of milk,[111] to which has been added 3 well beaten eggs, 1/2 cup sugar. Bake until the CUSTARD thickens. This PUDDING may be served either hot or cold.

The Fun of Cooking, by Caroline French Benton (Year 1915)