Bread Custard Recipe

Put a pint of rich milk in a saucepan on the fire. When it comes to a

boil, add half a cup of grated stale bread crumbs, then stir in a

heaping tablespoonful of butter, a little grating of lemon peel, a

quarter of a cup of granulated sugar and a tablespoonful of almonds

blanched and chopped fine. Have two eggs beaten light, remove the

saucepan from the fire, stir a little of the mixture into the eggs and

then turn that into the saucepan, stir well for a moment and pour it

into a pudding dish. Set the dish in a pan of hot water in the oven and

bake about twenty minutes, until firm in the center; test with a knife.

If it comes out clean the pudding is done; if it bakes too long it will

be watery. It may be eaten cold or hot. If served hot add a quarter of a

cup more bread crumbs.

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