Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Bread Pudding.

1/2 pint of stale bread.

1 pint of milk.

1 tablespoonful of sugar.

1/4 teaspoonful of salt.

1 egg.

Break the bread into small bits and measure it lightly. Let it soak in the milk, in a cool place, for two or three hours; then mash it with a spoon. Beat the sugar, salt, and egg together, and stir into the bread and milk. Pour into a small pudding dish and place the dish in a larger tin dish in which there is warm water enough to come within one inch of the top of the pudding dish. Place in a moderate oven and bake for about thirty-five minutes. Serve with vanilla or creamy sauce.