Toast pudding+
4 servings
Ingredients
| Quantity | 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 |
Directions
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