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Bread and Butter Pudding


Cut stale bread into thin slices; remove the crusts, dip them in melted butter, and arrange them in a small bread or square cake-tin in even layers, alternating with layers of stoned raisins. When the mold is full, pour over it a mixture made of one pint of milk, the yolks of two eggs, and two tablespoonfuls of sugar. Use only as much as the bread will absorb. Bake in a moderate oven twenty to thirty minutes. Turn it onto a flat dish and serve with it a plain pudding sauce. The bread should be dry and crisp and hold the form of the mold.


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The Century Cook Book (1901).

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