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QUEEN BREAD PUDDING

(Desserts) - (The International Jewish Cook Book)







Take one cup of grated bread crumbs, soak it in one pint of sweet milk;
then break three eggs; separate the whites, add to the yolks one cup of
sugar and a small piece of butter; beat it well, and squeeze the bread
crumbs out of the milk, and add this to the yolks and flavor with
vanilla. Grease the pans with butter, put the mixture in the pan, and
pour the milk over it; set in the oven to bake until nearly dry, then
add a layer of fresh fruit (apricots or peaches are the best or
strawberry preserves); add the whites of eggs that were beaten stiff.
Serve cold with cream or milk. This can also be served hot.











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