Bread Pudding No. 3

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 cup of bread cubes
  • 1 pt. of milk
  • ¼ cup of sugar
  • 3 eggs
  • 1 teaspoon of vanilla
  • 1 cup stewed apples


Cut the bread into ½ in. cubes; beat the yolks of the eggs and 1 white together, add the sugar and vanilla, and beat until well mixed; add the milk, and stir until the sugar is dissolved. Pour this custard over the bread and bake in a moderate oven until set; take from the oven and cover with stewed apples. Make a meringue of the remaining 2 whites and 2 rounding tablespoons of granulated sugar; add a few drops of vanilla, spread over the apples, and place in a cool oven until a delicate brown. Serve hot with or without cream. Any kind of preserve or jelly may be used in place of the apple.