Fayette Pudding

Original Recipe

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.

Ingredients

grocery
  • sugar
  • nutmeg
  • butter

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Required Gear

kitchen
Deep dish or pudding mold
skillet
Saucepan For making custard if not already prepared

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receipt_long

Instructions

  1. 1

    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.

Sources & Citations

Sources included so you can explore further.

Recipe by Mary Randolph from The Virginia Housewife; Or, Methodical Cook (1824)