Raspberry-Jam Bread Pudding

"A memory from past family gatherings. You can use the jam of your choice."
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Ready In:




  • Place bread cubes in a 2 quart casserole.
  • Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe.
  • Gradually beat scalded milk into eggs.
  • Beat in 1/2 cup sugar, salt, vanilla, and butter.
  • Pour milk mix over bread cubes.
  • Bake in preheated 350 F oven for 25 minutes.
  • Spread jam evenly over top of pudding.
  • Beat egg whites until stiff but not dry.
  • Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish.
  • Bake for another 15 minutes.

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  1. Thanks Tish for a trip back to childhood. Too bad I had forgotten this wonderful comfort food and this recipe is very good. Because we do not care for anything too sweet I have to cut back on sugar (it does not affect the recipe) and use apricot jam. Thanks again for bringing back lovely memories of home.
  2. We called this Queen o' Puddings in my family. A nice trip down memory lane! I made this for a special dinner for my daughter coming home from overseas (Roast Lamb, roast sweet potatoes, asparagus, gravy and mint sauce and this pudding with fresh strawberries). It was rather indulgent of me since I like bread puddings and my other daughter doesn't so I didn't tell her what was in the pudding. I turned stale bread into breadcrumbs rather than use toasted bread in cubes. It makes for a velvety texture. She loved it. She still thinks it was semolina! I also added some of the fresh strawberries to strawberry jam to have a really fruity layer.
  3. The bread part isn,t very sweet but the preserves and meringue make this very rich. My cook time was a little longer than listed but that could just be my oven. I also used strawberry preserves in one batch and apricot in the other. Both are good cold and hot


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