Bread Croquettes Recipe

Beat two eggs, without separating, until light, add four tablespoonfuls of
sugar and a pint of milk, mix and add a grating of nutmeg; turn into an
ordinary baking dish, cover the top with buttered bread, butter side up;
bake in a moderate oven just as you would a cup custard, until you can put
a spoon handle down in the center of the custard and it will come out free
from milk.
Little Puddings � la Grand Belle
Roll slices of stale bread into fine crumbs. Brush small custard cups, or
a border mold with melted butter, sprinkle over a few currants or raisins,
or any fruit that you may have left over. Fill the cups with crumbs. Beat
three eggs, without separating, until light; add three tablespoonfuls of
sugar, a teaspoonful of vanilla and a pint of milk. Pour this carefully
over the bread crumbs, let them stand for about five minutes until the
mixture has been soaked up and the bread crumbs soft; then stand in a pan
of boiling water, cover with oiled paper and cook in the oven a half hour.
Turn out and serve hot with egg sauce.