Bread Pudding No. 1

Ingredients

• 3 rolls Lunch rolls
• 1 pint Whole milk (Originally milk.)
• 1/2 pint Heavy cream (Originally cream.)
• 1/2 cupful Granulated sugar (Originally sugar.)
• 1 tablespoonful Butter (Originally butter.)
• 5 eggs Eggs
• 1/2 cupful Currants (Originally currants.)
• 1 tablespoonful Chopped orange peel (Originally orange peel.)

Instructions

1. 1Cut off the very thin tops and bottoms of the rolls. Steep the rolls in the milk until soaked. Squeeze the rolls dry.
2. 2Place the squeezed rolls in a bowl. Heat the milk and cream in a saucepan until boiling. In a separate bowl, beat together the eggs, sugar, washed and picked currants, and chopped orange peel. Pour the boiling milk and cream over the egg mixture, stirring constantly.
3. 3Pour the mixture into a well-buttered pudding dish. Bake in a preheated oven at 350°F (175°C) for 40 minutes, or until the pudding is set and golden brown.