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Bread Pudding Souffle

Or Bread Soufle. For this make the bread custard, but instead of baking stir the mixture in a saucepan over the fire till it thickens and becomes like paste. Take it off, and when cool enough not to cook them add 6 or 8 beaten yolks. Then beat all the whites that have been left over to stiff froth, and stir them into the mixture. When this is baked it rises high above the top of the pan or mould.