Cherry Bread Pudding.
- 1 quart of milk, with a pinch of soda stirred in.
- Loaf of stale baker’s bread, pared and sliced.
- Butter to spread the bread.
- 4 eggs.
- 1 cup of sugar.
- 1 full cup of stoned cherries.
Butter the bread on both sides. Put a layer into a buttered bake-dish; pour upon it a little raw custard, made of the eggs, sugar, and milk. Strew over this some of the cherries, and lay in more buttered bread. Proceed in this order until the dish is full. The upper layer should be bread particularly well-buttered and soaked. Cover the dish closely; set in a dripping-pan full of boiling water, and cook one hour; then uncover, and brown delicately. Turn out upon a plate, and eat hot with sauce.
First Week. Saturday.