Reference > Farmer's Cookbook > HOT PUDDINGS > Bread and Butter Pudding
  Cracker Custard Pudding Bread and Butter Apple Pudding  

Bread and Butter Pudding

1 small stale loaf baker’s bread
1/2 cup sugar
1/4 teaspoon salt
3 eggs
1 quart milk

Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths cup raisins, parboiled in boiling water to cover and seeded, may be sprinkled between layers of bread.

  Cracker Custard Pudding Bread and Butter Apple Pudding  
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