From a 1694 London cookbook comes this recipe that I thought amusing. Unfortunately it leaves a lot out, like cooking time, but I’m sure a modern cook could experiment and figure it all out.

Bread Pudding in Guts
Take some Cream and boil it with Mace and mix therewith some Almonds blanched and beaten with Rosewater, then take Cream, Eggs, Nutmeg, Currans, Salt and Marrow, and mingle them all together, with as much grated white Bread, as you shall think sufficient, and herewith fill your guts.

Source: The Compleat Cook, by T. P. J. P. R. C. N. B., et. al., London, 1694, pages 317-8.