Raisin Meringue Bread Pudding

Submitted by Catwhispers

"This is my all-time favorite bread pudding, at its best still slightly warm from the oven (and I'm not usually one for warm desserts). The orange-flavored meringue makes it extra-special."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 cups raisins (dark or light)
• 2 cups day-old bread cubes (plain, raisin* or egg bread)
• 1⁄4 cup brown sugar
• 1⁄4 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
• 3⁄4 teaspoon grated orange rind

directions

1. Toss the raisins with bread cubes; set aside.
2. 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.
3. Preheat oven to 350. Grease an 8x8" baking dish, or spray with non-stick spray. You will also need a larger, shallow baking pan.
4. 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.
5. Bake for about 50 minutes, or until just barely firm. While baking, prepare orange meringue.
6. 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.
7. ORANGE MERINGUE;
8. Beat egg whites until fluffy. Gradually add the sugar, beating until stiff peaks form. Fold in grated orange peel. Spread on baked pudding.
9. * 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.

Reviews

[Roxygirl in Colorado]

Heavenly dessert! This was fast to stir together. I didn't have time to let sit for 30 min. but soaked for the time it took my oven to preheat. I ended up not using the whole 2 cups of raisins, about 1 1/2 was enough for my taste.I dusted with a sprinkle of cinnamon upon serving. This reminded me of two of my favorite desserts: rice pudding and sour cream raisin pie. My father in law was VERY impressed, along with my husband. Thanks for making me look good, Catwhiskers. Roxygirl

 

[deborahlee555]

All I can say is, oh my, was this good. I made it as posted, and we had it as suggested, still warm. A really nice twist to a familiar comfort food.