4 eggs.
3 cups milk.
¾ cup sugar.
Vanilla or other extract.
Nutmeg to taste.
Bread and butter.
Cut thin slices of bread (stale), spread thickly with butter, and
sprinkle with sugar. Fit them neatly and closely into a buttered
pudding-dish until it is half full. Lay a small, heavy plate upon them
to prevent them from floating, and saturate them gradually with a hot
custard made of the milk, heated almost to boiling, then taken from
the fire, and the beaten eggs and sugar stirred in with the seasoning.
Let the bread soak in this fifteen minutes or so, adding by degrees
all the custard. Just before you put the pudding in the oven, take up
the plate gently. If the bread still rise to the top, keep down with a
silver fork or spoon, laid upon it from the side of the dish, until the
custard thickens, when slip it out. Eat cold.