Meringue Custard Bread Pudding Recipe
Ingredients
| 2 c. bread crumbs or cubes | ||
| 1 qt. bottled milk, scalded, or 2 c. evaporated milk and 2 c. water, scalded | ||
| Eggs | 2 | |
| Egg yolks | 2 | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| 2 tablesp. melted butter, margarine, fat, or salad oil | ||
| Strawberry jam | ||
| Egg whites | 2 | |
Directions
Add the bread crumbs to the scalded milk.
Beat the 2 eggs and 2 egg yolks slightly; add 1/4 c sugar and the salt, and mix thoroughly.
Add milk and bread-crumb mixture, vanilla, and melted butter, and mix well.
Pour into 8 greased or oiled individual custard cups; set in a pan of warm water; and bake in moderate oven of 350ºF for 45-50 min., or until a silver knife inserted in the center comes out clean.
Then remove, spread with strawberry jam, and top with a meringue made by beating the 2 leftover egg whites until nearly stiff, with a hand beater or an electric beater, then adding remaining 1/4 c granulated sugar gradually while beating stiff.
Place in pan of warm water, and bake in slow oven of 300°F for 30 min., or until delicately browned.
Serve hot or cold.
Beat the 2 eggs and 2 egg yolks slightly; add 1/4 c sugar and the salt, and mix thoroughly.
Add milk and bread-crumb mixture, vanilla, and melted butter, and mix well.
Pour into 8 greased or oiled individual custard cups; set in a pan of warm water; and bake in moderate oven of 350ºF for 45-50 min., or until a silver knife inserted in the center comes out clean.
Then remove, spread with strawberry jam, and top with a meringue made by beating the 2 leftover egg whites until nearly stiff, with a hand beater or an electric beater, then adding remaining 1/4 c granulated sugar gradually while beating stiff.
Place in pan of warm water, and bake in slow oven of 300°F for 30 min., or until delicately browned.
Serve hot or cold.
Chef
