Bread Pudding

Lucie G. Nicoll The English Cookery Book (London: Faber and Faber, 1936) 

Home Studies Collection, Manchester Metropolitan University Special Collections

  • bread
  • milk
  • eggs
  • oatmeal
  • flour

Cut the bread into slices a quarter to half and inch thick. Square off by removing the harder crust. Pour a little milk into a large plate or flat dish, and place each slice into it until saturated, adding milk as required. Next, dip each slice into beaten-up egg, then into oatmeal, flour or baked bread-crumbs (which can be made of the crusts that have been removed), and fry in butter. The bread can be served in this form, with jam or sugar added. Or, if there is an oven going, butter a dish and place the slices, when fried, one on top of the other, in the dish with a little jam or golden syrup between each. Whip up the white of egg and put over the top. Bake until the white of the egg has browned.