Toast pudding+

Yield: 4 servings

Measure Ingredient
3 slices Rather dry bread, toasted dark brown but not burned
4 Egg yolks (reserve whites of 2 for frosting)
½ cup Granulated sugar1
1 pint Milk
2 Egg whites
Butter
1 pint Water
pinch Salt
1 tablespoon Vanilla or 1/2 ts. nutmeg
1 teaspoon Sugar

CUSTARD

FROSTING

Butter each piece of toasted bread and put in a pudding dish. Make a custard of the 4 yolks and 2 whites of egg, the sugar, milk, water, and vanilla or nutmeg. Pour over toast and bake.

When baked, beat well the 2 egg whites and sugar. Spread over the top of the pudding. Put back in the oven till a nixe brown. serve with milk or whipped cream.

from a Five Roses Cookbook published in 1915 which belongs to my friend Erin Moir and before her to her mother.

Mary Riemerman

Submitted By MARY RIEMERMAN On 04-29-95

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