Fayette Pudding
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 loaf bread
- sugar
- nutmeg
- butter
- 1 quart boiled custard
Instructions
- Slice a loaf of bread tolerably thick.
- Lay the slices in the bottom of a dish, cutting them so as to cover it completely.
- Sprinkle some sugar and nutmeg, with a little butter, on each layer.
- When all are in, pour on a quart of good boiled custard sweetened. Serve it up cold.