Meringue-Topped Peach Bread Pudding |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
My English mother loved to make bread pudding, and when we were living in South Africa many years ago, I found a recipe that added the meringue topping. I adapted the idea and came up with my peach version. Mum declared it better than her original! Ingredients:
1/2 cup packed brown sugar |
1 tablespoon cornstarch |
1/4 teaspoon ground cinnamon |
1/2 cup water |
4 cups sliced peeled peaches |
1 tablespoon lemon juice |
1 tablespoon butter |
4 eggs, separated |
1/8 teaspoon salt |
2/3 cup sugar, divided |
2 cups milk |
5 slices french bread (1 inch thick) |
Directions:
1. In a large saucepan, combine the brown sugar, cornstarch and cinnamon. Stir in water until smooth; add peaches. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in lemon juice and butter. Set aside.
2. In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add salt and 1/3 cup sugar, beating until thick and lemon-colored. Stir in milk.
3. Dip bread into egg mixture; soak for 1 minute. Place slices into a greased 11-in. x 7-in. baking dish. Spoon peach mixture evenly over bread layer. Pour remaining egg mixture over peaches. Bake at 350° for 25-30 minutes or until center is set.
4. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot pudding, sealing edges to pan. Bake 10-15 minutes longer or until meringue is golden brown. Serve warm. Yield: 8 servings.
|
|