Recipes > Desserts > Puddings > Bread Puddings > Bread Pudding No. 1

Bread Pudding No. 1


  • 2 cupfuls of milk
  • 1 cupful of bread-crumbs or broken bread
  • 1 tablespoonful of sugar
  • 2 egg-yolks
  • 1 egg-white
  • 1/2 teaspoonful of vanilla
  • 1 saltspoonful of salt


Soak the bread in the milk until softened; then beat it until smooth and add the rest of the ingredients excepting the white of egg. Turn it into a pudding-dish, place this in a pan of hot water, and bake in a slow oven fifteen to twenty minutes, or only long enough to set the custard without its separating. Cover the top with a layer of jam or with tart jelly, and place in the center a ball of meringue made with the white of one egg; dust with sugar, place in the oven a moment to brown the meringue, and then put a piece of jelly on the top of the meringue. Serve hot or cold. The jelly and meringue answers as a sauce.


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The Century Cook Book (1901).

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