BREAD PUDDING
Place 2 or 3 slices of plain bread in the bottom of a baking-dish, and pour over them ½ cup of milk. While this is soaking, prepare a custard in accordance with the first three directions in the preceding recipe. Pour the custard over the bread in the baking-dish, add ⅓ cup of raisins (which have previously soaked for an hour in cold water) and ¼ teaspoon of cinnamon. Bake in a slow oven for about three-quarters of an hour, or until the custard stiffens and is slightly browned. If desired, the pudding may be covered with Meringue (page 90) after bakng, and then replaced in the oven until the Meringue browns slightly. Or the pudding may be served with Hard Sauce (page 100).
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