Poor Knights' Pudding

• 2 slices bread
• 1 egg
• 1 cup milk
• 1/2 glass sherry wine
• 2 teaspoons sugar
• 3 tablespoons oil
• 1 ounce butter
• 1 tablespoon sugar

1. Cut the crusts off the bread and discard. Cut the bread into dainty sandwich-sized triangles or squares, or make small jam or honey sandwiches and put into a shallow dish.
2. Put the egg, and extra yolk if used, into a basin and beat well, beating in the milk, sherry or brandy, and sugar to taste. Pour in the egg mixture over the bread and leave for a few minutes to soak. Turn the bread over carefully and leave for a few more minutes until all the egg is soaked into the bread.
3. Heat the oil and butter in a large frying pan over a moderate heat until just hazing, and, using a fish slice, carefully put the soaked bread slices into the hot fat. Cook for a few moments until golden, then turn and cook the other side. Drain on kitchen paper and serve on a warm plate, dredged with the prepared sugar.

bread, egg, milk, glass sherry wine, sugar, oil, butter, sugar

Taken from www.food.com/recipe/poor-knights-pudding-467403 (may not work)