Meringue Bread Pudding

Submitted by Irene Hauner
This is a fancy bread pudding recipe that I make sometimes.

Makes 6 to 8 servings.


2 cups fine dry bread crumbs

3 cups milk, scalded

1 whole egg plus 2 egg yolks, slightly beaten (reserve egg whites for topping)

1/3 cup sugar

1 tsp. vanilla



Currant jelly

2 egg whites

1/4 cup sugar


Heat oven to 350º.

Place bread in ungreased 1 1/2-qt. baking dish.

Blend milk, egg plus 2 egg yolks, 1/3 cup sugar and vanilla and pour over bread. Sprinkle with nutmeg. Place baking dish in pan of hot water (1 inch deep). Bake about 1 hour or until inserted knife comes out clean. Remove from oven.

Spoon thin layer of currant jelly over pudding.

Beat egg whites until frothy. Gradually beat in 1/4 cup sugar. Continue beating until stiff and glossy. Spread over pudding. Return to oven and bake about 15 min, or until meringue is browned.

Cool 20 to 30 min before serving.