The porcelain you see above is called transferware. The design was applied by printed velum before the final firing.
This was much like a coloring book with artists filling in colors here and there. Most of these patterns do not have names. Transferware existed as far back as 1800 and is used today to decorate mass-produced porcelain.
The most collectible pieces show mistakes where the transfer is overlapped or didn’t quite line up. This was used globally and made porcelain available to everyone.
These pieces are from the 1900s. They are much larger than average. One is a sugar bowl, one a gravy bowl and ladle and the other a cream pitcher. These would have been displayed on a sideboard or counter top in the kitchen for daily use.
Consumables in these vessels were things nearly everyone had on hand. 
When food was scarce, bread could become stale. Or if there were left overs, it was common to make another meal from very little. Adding sugar, cream or gravy to left overs is something we still do today. 
Bread Pudding
You can make a wonderful bread pudding from stale bread, cream, sugar, 2 eggs and a little vanilla.
Butter the bottom and sides of a deep baking dish. I use an old 12”x10” dish from France. Anything close to this size will work. Heavy gauge is best. 
Tear the stale bread into bit size pieces.
You can use stale cake for this as well.
Whip 2 eggs in 2 cups of milk until they are well blended. Whisk in a cup of sugar and 2 tsp of the best vanilla you have until all is well incorporated. Pour over the bread or cake in the buttered dish.
Using your hands, toss a palm-sized amount of sugar all over the surface.
Bake, uncovered, in a 350° oven until set and puffed. Serve warm.
To make this even more memorable, use small ramekin bowls for each portion. This recipe should make 6-8 ramekins.
My grandmother would often serve this a few days after Christmas. She made hers with left over yeast rolls she had made for Christmas dinner. She made them in individual ramekins and plated them on silver bread and butter plates with a final dusting of powdered sugar. Devine!