Sandra’s Old Fashioned Bread Pudding
2004-04-25- Course: Desserts
- Yield : 12
- Servings : 12
- Prep Time : 45m
- Cook Time : 15m
- Ready In : 60m
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This bread pudding is one of the old classics baked by grandmothers. The meringue is baked into the pudding.
Ingredients
- 1 (13 oz) can evaporated milk
- 3/4 cup sugar
- 1 tbsp cinnamon (optional)
- 1 tsp nutmeg (optional)
- 2 cups milk
- 4 egg yolks
- 1 tbsp lemon juice
- 1 tsp vanilla
- 7 slices toasted bread
- Meringue:
- 4 egg whites
- 1/2 cup sugar
- 1/8 tsp cream of tartar
Directions
Step 1
Preheat oven to 450 degrees Fahrenheit.
Step 2
In a medium heavy pot, heat evaporated milk and sugar to a boil and then remove from heat. Then add the 2 cups milk, (optional: 1 tablespoon cinnamon and 1 tsp nutmeg). Mix egg yolks, lemon and vanilla. Then add the toasted bread, ripped into pieces.
French bread or regular bread can be used. 7-9 Slices can be used but the mixture must remain moist. You may have to experiment with the bread but do not overcook.
Step 3
For the meringue, in a separate bowl, beat egg whites, sugar, and cream of tartar.
Step 4
Fold meringue into the milk mixture. Pour all into a 9x13 pan and bake in the oven for 15 minutes.
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