The National Cook Book, 9th ed.

by Hannah Mary Peterson

FRENCH BREAD PUDDING.

278. One-half of a four cent baker's loaf,
One quart of milk,
Three eggs,
One gill of dried currants,
Sugar to the taste.

Boil the milk, slice the bread, and pour the boiling milk over it. Stand it away to cool.

Beat the eggs, and add them and the sugar when the milk is cool. Wash, pick and flour the currants, and stir them in to the mixture. Put it in a pudding dish, and bake it half an hour in a moderate oven. Serve it with or without sweet sauce.