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8
servingsEasy
Published 1966
Tear the bread into pieces and drop the pieces into a small saucepan. Add the milk and simmer until mushy. Remove from the heat and add the butter. Cool.
Beat the egg yolks until very pale and thick. Gradually beat in the sugar. Fold bread mixture into eggs. Stir in the nuts, figs and vanilla. Fold in the stiffly beaten egg whites.
Pour