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 Pudding.

One loaf of stale bread, soaked in a pint of milk, and when soft, beat with an egg-beater until very fine. Pour into this the yolks of four eggs, well beaten, a tablespoonful of butter, some flavoring, and a little salt, beating all well together. After baking until well set, let it cool, and spread a nice jelly over the top, and on this put the whites of the eggs, beaten to a stiff froth, returning to the oven to brown.