Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Bread Pudding. ✠

• 1 quart of milk.
• 2 cups of fine bread crumbs—always stale and dry.
• 4 eggs.
• 2 tablespoonfuls melted butter.
• Nutmeg to taste.
• ¼ teaspoonful soda dissolved in hot water.

Beat the yolks very light, and having soaked the bread-crumbs well in the milk, stir these together; then the butter and seasoning, with the soda; lastly the whites. Bake to a fine brown, and eat hot with pudding-sauce.

This, if well mixed and baked, is quite a different dish from the traditional and much-despised bread-pudding of stingy housekeepers and boarding-house landladies. “Which,” says an English Josh. Billings, “nothing can be more promiskus than a boarding-house bread-pudding.” Try mine instead, putting all the sugar into the sauce, and enough there, and you will cease to sneer.

You may boil this pudding, if you like, in a floured cloth or buttered mould.