A Bread Pudding

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut off all the Crust of a Penny white Loaf, and slice it thin into a Quart of new Milk, set it over a Chasindish of Coals, till the Bread has soaked up all the Milk, then put in a Piece of Sweet Butter, stir it round, let it stand till cold, or you may boil your Milk, and pour over your Bread, and cover it up close, does full as well; then take the Yolks of Six Eggs, the Whites of three, and beat them up, with a little Rose-water, and Nutmeg, a little Salt, and Sugar, if you chuse it, mix all well together, and boil it half an Hour.