Raspberry Jam Bread Pudding Recipe
Ingredients
| 3 cups toasted bread cubes | ||
| Eggs | 4 standard | |
| Milk | 4 Cup (16 tbs), scalded | |
| Sugar | ||
| Salt | 1/4 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Raspberry jam | 3/4 Cup (16 tbs) | |
Directions
Place bread cubes in a 2-quart casserole.-Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for the meringue.
Gradually beat scalded milk into eggs.
Beat in 1/2 cup sugar, salt, vanilla, and butter.
Pour milk mixture over bread cubes.
Bake in preheated moderate oven (350°F.) for 25 minutes.
Spread jam evenly over top of pudding.
Beat egg whites until stiff but not dry.
Beat in sugar, 1 tablespoon at a time, until meringue is stiff and glossy.
Pile meringue over jam, making sure to spread meringue to edge of dish.
Bake for another 15 minutes.
Gradually beat scalded milk into eggs.
Beat in 1/2 cup sugar, salt, vanilla, and butter.
Pour milk mixture over bread cubes.
Bake in preheated moderate oven (350°F.) for 25 minutes.
Spread jam evenly over top of pudding.
Beat egg whites until stiff but not dry.
Beat in sugar, 1 tablespoon at a time, until meringue is stiff and glossy.
Pile meringue over jam, making sure to spread meringue to edge of dish.
Bake for another 15 minutes.
Chef
