Bread and Raisin Pudding.
1 quart milk.
Enough slices of baker’s bread—stale—to fill your dish.
Butter to spread the bread.
4 eggs.
½ cup of sugar.
¾ pound of raisins, seeded and each cut into three pieces.
Butter the bread, each slice of which should be an inch thick, and entirely free from crust. Make a raw custard of eggs, sugar and milk. Butter a pudding-dish and put a layer of sliced bread at the bottom, fitted closely together and cut to fit the dish. Pour a little custard upon this, strew the cut raisins evenly over it; and lay in more buttered bread. Proceed in this order until the dish is full. The uppermost layer should be bread well buttered and soaked in the custard. Cover the dish closely, set in a baking pan nearly full of hot water, and bake an hour. When done, uncover, and brown lightly.
Or,
You can spread with a méringue, just before taking from the oven.