Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 slices | Rather dry bread, toasted dark brown but not burned |
| 4 \N | Egg yolks (reserve whites of 2 for frosting) |
| ½ cup | Granulated sugar1 |
| 1 pint | Milk |
| 2 \N | Egg whites |
| \N \N | Butter |
| 1 pint | Water |
| \N 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