This is known by half a dozen different names - it looks well and is a favorite kind. It is a bread custard with jelly spread over the top after baking and meringue (frosting) upon that like a lemon

1 pressed-in quart bread crumbs - 4 cups.

4 cups milk.

1/2 cup butter, melted.

1/2 cup sugar.

4 yolks eggs.

1 cup fruit jelly.

4 whites and 1/2 cup sugar for the frosting.

Have the bread very finely minced, mix the first five ingredients together and bake until the bread custard thus made is set in the middle. Spread the jelly over the top and set in the oven again. Whip the whites firm enough to bear up an egg, add the sugar, spread it on top of the hot jelly and finish baking with the oven door partly open as too much heat spoils the meringue. Costs about 35 cents,but is enough for thirty people.

Use a large pan that the pudding m ay be shallow and cut out the better for it.