Meringue Topped Bread Pudding
|Non-stick spray||1 Tablespoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Brown sugar||3 Tablespoon|
|Dry raisin bread cubes||3 Cup (48 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Place 2 egg whites in a small mixing bowl and let stand at room temperature for 30 minutes.
Spray a 1 1/2-quart casserole with non-stick coating; set aside.
In a medium mixing bowl beat together the remaining 3 egg whites, egg, milk, brown sugar, and vanilla.
Place the bread cubes in the prepared casserole.
Pour the egg mixture over the bread cubes.
Bake the bread pudding in a 350° oven for 20 minutes.
Meanwhile, for meringue, in the small mixing bowl combine the 2 egg whites and cream of tartar.
Beat with electric mixer on medium speed about 1 minute or till soft peaks form (tips curl).
Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 3 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves.
Immediately spread meringue over hot pudding mixture to edge of casserole (do not seal).
Return to oven; bake for 15 minutes more.