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Bretonne Brandy Pudding

Boil six ounces of loaf sugar in half a pint of milk, allow it to cool for a little, and add to it six well-beaten eggs; then let it get quite cold. Prepare a quarter of a pound of thin slices of stale bread and saturate the half of them with two glasses of brandy. Lay some of the bread in a basin previously buttered, holding a pint and a half. Strew over it some chopped candied orange-peel and stoned raisins, and then some custard, till all is used up. Tie the basin over with a buttered paper. Let it stand to soak for ten minutes, and steam for an hour and three-quarters. Turn out, and serve with a sauce of clarified sugar which has been seasoned with vanilla and brandy. Probable cost, 2s. 6d. Sufficient for six or seven persons.