Raisin Meringue Bread Pudding

"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."
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins


  • 2 cups raisins (dark or light)
  • 2 cups day-old bread cubes (plain, raisin* or egg bread)
  • 14 cup brown sugar
  • 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

  • 2 egg whites
  • 2 -3 tablespoons granulated sugar
  • 34 teaspoon grated orange rind


  • 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.
  • 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.

Questions & Replies

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  1. 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
  2. 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.



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