Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Bread-and-Butter Pudding.

To 1 quart of milk, add 3 or 4 eggs, well beaten, with sugar enough to make rather sweet, and season with nutmeg or cinnamon. Put in a baking-pan and cover with slices of nice bread, buttered on both sides. Bake until the bread is nicely browned, taking care, however, not to bake too much, which would make it watery. Good either hot or cold.