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English Bread Pudding

Cut into half-inch pieces half pound stale crustless bread, soak in a little cold milk five minutes; then squeeze out milk and place in a bowl, stir with wooden spoon a few minutes, then and two ounces butter, three ounces sugar, three egg yolks, two whole eggs, four ounces well-picked currants, six crushed macaroons, half teaspoon vanilla essence, one saltspoon salt and two gills cream. Sharply mix with wooden spoon until well amalgamated. Lightly butter a quart pudding mould, drop preparation into it, place in a saucepan, pour in hot water up to half the height of the mould and set in oven forty minutes. Remove, unmould the pudding on a hot dish, pour a Sabayon sauce over and serve.