Crumb Pudding (Anne McVay)

Ingredients

• 1 cup dry grated bread crumbs
• 1 pint milk
• 2 eggs, yolks
• 1/2 cup sugar
• 1 tablespoon butter
• lemon, vanilla, or brandy
• 2 eggs, whites
• 1/2 cup sugar

Instructions

1. Soak a cup of dry grated bread crumbs in half a pint of milk until soft.
2. Add then the well-beaten yolks of two eggs, half a cup sugar, tablespoonful butter, and another half-pint milk.
3. Flavor with lemon, vanilla or brandy, as preferred.
4. Bake until firm in a quick, but not scorching hot oven.
5. Cover with meringue made from the egg-whites and half a cup of sugar. Barely color the meringue.
6. Let cool, and serve with either whipped or sweetened cream, or a fruit sauce. Good without any sauce.