Yield: 4 servings
|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 tablespoon||Vanilla or 1/2 ts. nutmeg|
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.
Submitted By MARY RIEMERMAN On 04-29-95