Chrissy’s Favorite Bread Pudding
2002-05-26- Course: Breads & Rolls, Cakes & Candy, Desserts
- Yield : 4 servings
- Servings : 4 servings
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
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This is one of Elizabeth’s favorites also…. Photo Credits to Elizabeth Bourgeois Fuller..
Ingredients
- 8 bread slices, broken up
- 4 cups milk, warmed
- 4 eggs, separated
- 1 (12 oz) can evaporated milk
- 1 tbsp vanilla plus 1 tsp vanilla
- 1 1/2 cups sugar
- 1 (20 oz) can crushed pineapples, drained
- 1/2 stick butter, softened
- 1/4 tsp cream of tartar
Directions
Step 1
Soak the bread in warm milk. Separate the egg yolks from the whites. Beat together 4 egg yolks and 1 egg white, and then gradually add evaporated milk, vanilla and sugar.
Step 2
Add this mixture to the warm milk and bread. Add the pineapple and butter, and then stir until mixed well. Pour into a 13x9 inch cake pan and bake in a 300 degree oven for 40 minutes. Set aside to cool.
Step 3
While the pudding is cooling make the meringue. Combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar and beat until fluffy. Add 6 tablespoons of sugar, 1 spoonful at a time until peaks form.
Step 4
Cover the cooled pudding with meringue and return to oven. Bake at 325 degrees for 5 to 7 minutes.
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