Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Fruit Bread Pudding. ✠

• 1 quart milk.
• 5 eggs.
• 2 tablespoonfuls melted butter.
• 2 tablespoonfuls (heaping) sugar.
• ¼ lb. raisins, seeded and chopped.
• ¼ lb. currants, well washed and picked over.
• Handful of shred citron, and 1 teaspoonful soda, dissolved in hot water.
• 2 scant cups fine bread-crumbs, from a stale loaf.

Beat the yolks light with the sugar, add the bread-crumbs when they have been well soaked in the milk, and stir until smooth. Next put in the fruit, well dredged with flour, the soda, and finally the whites, whipped to a stiff froth.

This will require longer and steadier baking than if the fruit were not in. Cover it if it threatens to harden too soon on top. Send to table hot in the dish in which it was baked, or turn out very carefully upon a hot plate. Eat warm, with pudding-sauce.