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French Roll Pudding

Butter a deep dish, and line it with thin slices of buttered French roll, free from crust, and a day or two old, letting the slices overlap. Boil half a pint of milk, and flavour with vanilla when cool. Mix with it the yolks of two eggs and the white of one; add one ounce of sugar. Moisten the roll gradually with this. Beat the white of the second egg to a stiff froth and incorporate it with the rest of the custard; pour this into the dish, and lay a few more slices of buttered roll on top. Put the dish in a tin of hot water, and bake in a steady oven until the bread is nicely browned. Probable cost, 8d.