Bread Pudding

Bread Pudding

2 cups of milk.
1 cup soft bread-crumbs.
1 tablespoonful of sugar.
2 egg yolks.
1 egg white.
1/2 teaspoonful vanilla.
1 saltspoonful of salt.

Crumb the bread evenly and soak in the milk till soft.

Beat it till smooth, and put in the beaten yolks of the eggs, the sugar, vanilla, and salt, and last the beaten white of the egg.

Put it in a buttered pudding-dish, and stand this in a pan of hot water in the oven for fifteen minutes.

Take it out and spread its top with jam, and cover with the beaten white of the other egg, with one tablespoonful of granulated sugar put in it, and brown in the oven.

You can eat this as it is, or with cream, and you may serve it either hot or cold.

Sometimes you can put a cup of washed raisins into the bread-crumbs and milk, and mix in the other things; sometimes you can put in a cup of chopped almonds, or a little preserved ginger.

Orange marmalade is especially nice on bread pudding.

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