One-half pint of bread cubes, one pint of milk, one-fourth cup of sugar, three eggs, one teaspoonful of vanilla, one cup stewed apples. Cut the bread into half-inch cubes; beat the yolk of the eggs and one white together, add the sugar and vanilla, and beat until well mixed; add the milk, and stir until the sugar is dissolved. Pour this custard over the bread and bake in a moderate oven until set; take from the oven and cover with stewed apples. Make a meringue of the remaining two whites and two rounding tablespoonfuls of granulated sugar; add a few drops of vanilla, spread over the apples, and place in a moderate oven until a delicate brown. Serve hot, with or without cream. Any kind of preserve or jelly may be used in place of the apple.