Raisin Meringue Bread Pudding

Recipe by Catwhispers
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups raisins (dark or light)
  • 2
    cups day-old bread cubes (plain, raisin* or egg bread)
  • 14
  • 14
    teaspoon salt
  • 2
    tablespoons butter (melted) or 2 tablespoons margarine (melted)
  • 1
    teaspoon vanilla
  • 2
    egg yolks (beaten (reserve whites for topping)
  • 2
    cups milk
  • boiling water, for baking
  • TOPPING
  • 2
    egg whites
  • 2 -3
    tablespoons granulated sugar
  • 34
    teaspoon grated orange rind
Advertisement

DIRECTIONS

  • Toss the raisins with bread cubes; set aside.
  • Combine brown sugar, salt, butter or margarine, vanilla, egg yolks and milk and beat until well-blended. Pour onto bread and raisins, toss to combine, and let sit for 1/2 hour.
  • Preheat oven to 350. Grease an 8x8" baking dish, or spray with non-stick spray. You will also need a larger, shallow baking pan.
  • Set the larger pan on the oven rack and place the 8x8 dish inside. Fill the outside pan to 1 inch deep with hot water.
  • Bake for about 50 minutes, or until just barely firm. While baking, prepare orange meringue.
  • Remove pudding from oven and spread with meringue, making sure you bring it to the edges. Return to the oven for 10 minutes or until meringue is lightly brown.
  • ORANGE MERINGUE;
  • Beat egg whites until fluffy. Gradually add the sugar, beating until stiff peaks form. Fold in grated orange peel. Spread on baked pudding.
  • * If using raisin bread, cut back a bit on the raisins. Also,the original recipe called for 3 tbs. sugar in the meringue, which I found a bit sweet. I cut it down to about 2 1/2 tbs., use your personal taste.
Advertisement