Fruit Bread Pudding With Meringue Topping Recipe
Thr fruit bread pudding with whiskey sauce is prepared with white bread cubes along with eggs, milk ,sugar and pineapples. Baked in the oven along with butter and vanilla, almond extract and raisins for flavor, the fruit bread pudding is a dessert pudding topped with meringue.
Ingredients
3 1/2 cups toasted white bread cubes (about 5 slices)
1 8 1/4 ounce can crushed pineapple, drained, or one 16 ounce can peaches or pears, drained and chopped (1 1/3 cups)
1/2 cup raisins or chopped pecans
4 slightly beaten egg yolks
2 cups milk
1/2 cup sugar
3 tablespoons butter or margarine, melted
1/4 teaspoons vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Directions
In a greased 8x8x2 inch baking dish arrange half of the bread cubes.
Spoon fruit and raisins or pecans over bread.
Top with remaining bread cubes.
In a large mixing bowl beat together egg yolks, milk, sugar, butter or margarine, vanilla, almond extract, and salt.
Pour over fruit and bread.
Bake in a 350° oven for 35 to 40 minutes or till a knife inserted in the center comes out clean.
Remove from oven.
Increase oven temperature to 450°.
For meringue, in a large mixer bowl beat egg whites and cream of tartar with an electric mixer on high speed till soft peaks form (tips curl).
Gradually add sugar, 1 tablespoon at a time, beating till stiff peaks form (tips stand straight).
Gently spread the meringue evenly over the hot baked pudding.
Return dish to oven and bake in a 450° oven for 4 to 5 minutes more or till meringue is golden.
Serve warm.
Spoon fruit and raisins or pecans over bread.
Top with remaining bread cubes.
In a large mixing bowl beat together egg yolks, milk, sugar, butter or margarine, vanilla, almond extract, and salt.
Pour over fruit and bread.
Bake in a 350° oven for 35 to 40 minutes or till a knife inserted in the center comes out clean.
Remove from oven.
Increase oven temperature to 450°.
For meringue, in a large mixer bowl beat egg whites and cream of tartar with an electric mixer on high speed till soft peaks form (tips curl).
Gradually add sugar, 1 tablespoon at a time, beating till stiff peaks form (tips stand straight).
Gently spread the meringue evenly over the hot baked pudding.
Return dish to oven and bake in a 450° oven for 4 to 5 minutes more or till meringue is golden.
Serve warm.
