Custard Bread Pudding

1 thick slice of bread.

2 cups scalded milk. 1/3 cup sugar.

2 eggs.

1 teaspoon vanilla.

Grating of nutmeg.

Soak bread in cold water to cover 15 minutes, then press dry and measure 1 cupful. Beat eggs, add sugar, hot milk, bread crumbs and flavoring. Pour into a buttered baking dish, sprinkle with nutmeg. Set in a pan of hot water and bake in a moderate oven until firm. Or, omit 1 egg for a meringue. When pudding is baked, spread with jelly or jam, add meringue and brown in a slow oven. Serve hot or cold.

Cocoanut Bread Pudding

Follow above recipe, using 1 cup of cocoanut in place of the raisins.

Butterscotch Bread Pudding

Butterscotch bread pudding is made by substituting brown sugar for the granulated sugar, using the custard bread pudding recipe. Place the brown sugar in a saucepan, add the butter and cook until all the sugar is melted; then add the scalded milk and stir until dissolved. The brown sugar may cause the milk to curdle slightly, but when the pudding is baked this will disappear and the pudding will be smooth and fine in texture.

Fruit Bread Pudding

Fruit bread pudding is made by adding a cup of seedless raisins and 1/4 teaspoon cinnamon to custard bread pudding recipe.

Caramel Bread Pudding

Make the custard bread pudding using 1 cupful of sugar instead of 3/4 of a cup. Take half of the sugar and cook in a saucepan over the fire until melted and a golden brown. This will require constant stirring. When cooked add the milk very slowly and cook until carameled sugar is dissolved; then follow the foundation recipe.

Chocolate Bread Pudding

Chocolate bread pudding is made by adding 1 square of unsweetened chocolate to the milk, while it is heating or by using only 1/2 cup of sugar and 1/2 cup of ground chocolate. Follow the custard bread pudding recipe.

Maple Bread Pudding

Maple bread pudding is made by substituting either maple syrup or maple sugar for the granulated sugar in the custard bread pudding recipe.

Brown Betty

3 cups finely chopped sour apples. 3 cups soft bread crumbs free from crust.

1/2 cup brown sugar. 2 tablespoons butter. Nutmeg.

Butter a pudding dish, put in a layer of apples, sprinkle with some of the sugar, add bits of butter and a little nutmeg. Repeat until all materials are used, having last layer crumbs; dot with butter and sprinkle with sugar. Cover and bake in a hot oven until apples are tender. Uncover and brown. Serve with cream, or hard or liquid sauce.

Bread And Butter Puddings

Spread 6 half-inch slices of bread with butter. Place the slices in a baking dish with the buttered side down and sprinkle generously with raisins. Scald 2 cups of milk; beat 2 eggs, add 1/2 cup of sugar and pour the hot milk over the beaten egg mixture; flavor with 1 teaspoon of vanilla and pour over the bread; cover and bake in a moderate oven about 20 minutes. Uncover and brown. Serve with a caramel sauce.