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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This recipe makes a softer bread pudding that is pleasing to the palate. You may use lowfat milk and margarine to cut back on the fat content. Ingredients:
8 slices bread |
3 egg yolks (save whites for meringue) |
1 whole egg |
1 1/2 cups sugar |
4 cups warm milk |
1/2 cup butter (1 stick) or 1/2 cup oleo (1 stick) |
1 (12 ounce) can evaporated milk (pet brand preferred) |
1 teaspoon vanilla |
3 tablespoons sugar (for meringue) |
Directions:
1. Pour can milk and vanilla over bread, broken in pieces in large bowl.
2. Allow to soften Beat egg yolks and whole egg with sugar until fluffy in separate bowl.
3. Warm whole milk with butter, heat until butter is melted, don't boil.
4. Add mixture of beaten eggs and sugar to bread.
5. Pour scalded milk with butter slowly over bread mixture.
6. Stir well.
7. Pour into large 9 x 13 oblong pyrex dish or baking pan sprayed with pam to prevent sticking.
8. Mixture will be soupy.
9. Bake for 40-50 minutes until firm and lightly browned.
10. Beat egg whites with sugar and 1/2 tsp cream of tarter until stiff.
11. (1 Tbsp sugar to each egg white) Spread meringue over top of baked pudding.
12. Bake approximately 20 minutes in 350 degree oven until meringue is lightly browned.
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