Raspberry-Jam Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A memory from past family gatherings. You can use the jam of your choice. Ingredients:
3 cups toasted bread |
4 eggs |
4 cups milk, scalded |
1 cup sugar |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1/3 cup butter or 1/3 cup margarine, melted |
3/4 cup raspberry jam (or the jam of your choice) |
Directions:
1. Place bread cubes in a 2 quart casserole.
2. Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe.
3. Gradually beat scalded milk into eggs.
4. Beat in 1/2 cup sugar, salt, vanilla, and butter.
5. Pour milk mix over bread cubes.
6. Bake in preheated 350 F oven for 25 minutes.
7. Spread jam evenly over top of pudding.
8. Beat egg whites until stiff but not dry.
9. Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish.
10. Bake for another 15 minutes.
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