2490—French Bread Pudding

Soak two-thirds of a lb. of white bread-crumb in one and three-quarter pints of boiled milk, flavoured with vanilla and containing eight oz. of sugar. Rub through a sieve and add: four whole eggs, six egg-yolks, and four egg-whites, beaten to a stiff froth.

Pour this preparation into a deep, buttered border-mould, dusted with bread-crumbs; and poach in bain-marie.

As an accompaniment, serve either an English custard, a vanilla-flavoured sabayon, or a fruit sauce.