Spread slices of bread with butter and place a layer in the bottom of a baking dish, next put a layer of peeled, cored and sliced sour apples, and continue this way until the dish is full, then pour over 1 1/2 cups milk, to which 2 eggs, beaten slightly, had been added, 1/4 cup sugar and 1 teaspoon vanilla essence. Sprinkle a little ground cinnamon on top, dot with pieces of butter and bake for half an hour in a slow oven.
Arrange alternate layers of stale breadcrumbs and thinly-sliced apples in a pudding dish, sprinkling each layer with sugar, a little cinnamon, or other spices, and put small dots of butter over each layer. Have the last layer of crumbs and pour one cup of molasses or treacle, mixed with a little water, over all, or if preferred a glass of wine or water may be poured over. Bake covered for half-hour, then remove the cover and bake three-quarters of an hour or more.
Fry strips of bread in butter and roll them in castor sugar. Line a baking dish with some of these, then fill the dish alternately with a rich apple sauce or purée, rubbed through a sieve, and strips of fried bread, which should form the top layer. Brown in a moderate oven and sprinkle with castor sugar.