The New Zealand Railways Magazine, Volume 13, Issue 10 (January 2, 1939)
Recipes. — Bread Savoury Pudding
Bread Savoury Pudding.
Put into a deep basin enough stale bread pieces to fill a pie dish. Pour over it some boiling stock or gravy well seasoned with salt and pepper. Cover, and leave until the bread has soaked up all the liquid. Fry in good beef or bacon dripping, two chopped onions, and a minced apple, and flavour with 1/4 teaspoon of dried herbs, or just powdered sage. Beat the soaked bread with a fork, add the fried apple and onion, and when well mixed stir in a beaten egg. Turn into a well-greased piedish, cover thickly with dried breadcrumbs, dot with butter, and bake for one hour.