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Cold Peach Pudding

Peel twelve good-sized, sound, fresh peaches, cut from the stones in quarter-inch slices, place in a bowl, add six ounces remnants of cakes or bread cut in quarter-inch square, two ounces well-picked currants, and gently mix. Lightly butter and sugar a quart pudding mould, and place in these articles. Crack four fresh eggs in a bowl, add four ounces sugar, two tablespoons kirsch or maraschino and a half teaspoon vanilla. Sharply whisk, then gradually pour in a pint cold milk and a gill cream, whisk for two minutes, and pour it into the pudding mould. Place mould in a saucepan with hot water up to half its height. Set in oven forty minutes. Remove, place mould in a basin with cold water and ice up to half its height and let get thoroughly cold. Unmould on a cold dish. Pour a sweet mousseline sauce over and serve.