Bread Pudding

This fine old English dish is from the Woman's Own Book of the Home, 1932

1/2 lb stale bread
1 oz suet or dripping (or lard)
currants
1/2 oz sugar
1/4 pint milk
1 egg
nutmeg

Soak the bread in cold water, squeeze dry, put a layer in a greased pie-dish, then a little chopped suet and some sugar and a few currants. Repeat this until the dish is nearly full, grate on a little nutmeg, beat the egg, mix with the milk and pour over the bread. Bake for about 3/4 hour.

Poor Knights of Windsor

From the Women's Institute Book of Home Cooking, 1984

A sliced loaf of bread
1/4 pint milk
2 oz caster sugar
1 egg
butter and cooking oil

Cut the bread into 2in wide fingers. Warm the milk and sweeten to taste. Beat the egg. Soak the fingers in the milk. Drain. Dip in the beaten egg. Fry in sizzling butter and oil (the oil stops the butter burning).
Serve piping hot with melted golden syrup or warmed jam.

Rich Knights (Swedish variation)
As above, but dipped the egged fingers ino chopped almonds and sugar. Serve with cream.