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Meringue Custard Bread Pudding Recipe
|Bread crumbs||2 Cup (32 tbs) (Or Cubes)|
|Bottled milk/2 cup evaporated milk and 2 cup water, scalded||1 Quart, scalded|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Melted butter/Margarine/fat/salad oil||2 Tablespoon|
|Strawberry jam||1⁄2 Cup (8 tbs) (Use As Required)|
Serving size: Complete recipe
Calories 1969 Calories from Fat 678
% Daily Value*
Total Fat 76 g117%
Saturated Fat 39.7 g198.3%
Trans Fat 0 g
Cholesterol 952.2 mg
Sodium 2214.7 mg92.3%
Total Carbohydrates 270 g90.1%
Dietary Fiber 2.2 g8.6%
Sugars 227.5 g
Protein 61 g122.5%
Vitamin A 52.7% Vitamin C 32%
Calcium 131% Iron 35.4%
*Based on a 2000 Calorie diet
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.