On Wednesday, May 19, 2021 at 5:49:52 AM UTC-10, Lenona wrote:
> I found it in The Old Cook's Almanac (1966), by Beatrice Vaughan. The book has many miniature 19th-century illustrations. Interestingly, the chapters are listed only according to the twelve months!
>
> Weird thing is, the pudding turned out soupy after being in the oven for an hour. So I suspect there were errors. (Or maybe it's actually what kids USED to enjoy, like "milk-toast"?) I recommend the following, modified version. Here, I cut the milk and maple syrup by half, and I added eggs. (It'll be a while before I test it.)
>
> 3 slices bread
> Butter/margarine
> 1 1/4 cup milk
> 1/4 cup maple syrup
> 2 eggs
> 1/4 tsp. cinnamon
> 1/4 tsp. ginger
> Pinch of salt
>
> Remove crusts and butter bread on both sides. Place in buttered baking dish. Combine remaining ingredients, then pour over bread. Let stand ten minutes. Cover and bake in 350 F oven. Stir occasionally.
>
>
> Lenona.

It's probably better to make real American bread pudding. "Stir occasionally?" How weird is that?