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Pudding Espagnole

Lightly butter the interior of a quart pudding mould. Heat two ounces clarified butter in a saucepan, pour in one gill bread crumbs and let get a nice golden colour; then add half pint hot milk. Thoroughly mix with a wooden spoon till thoroughly thickened, remove the pan from the fire and mix well again for five minutes. Add two ounces powdered sugar, one teaspoon vanilla essence, two whole raw eggs and three yolks. Mix well. Now add the whites of the three eggs, beaten to a stiff froth. Gently mix again and then fill the mould with the preparation. Place the mould in a saucepan, pour hot water up to one-half the height of the mould, and bake in the hot oven for thirty minutes. Remove, unmould on a hot dish and serve with a Sabayon sauce.