Raspberry Jam Bread Pudding
|Toasted bread cubes||3 Cup (48 tbs)|
|Milk||4 Cup (64 tbs), scalded|
|Sugar||3⁄4 Cup (12 tbs) (adjust quantity as needed)|
|Vanilla extract||1 Teaspoon|
|Melted butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Raspberry jam||3⁄4 Cup (12 tbs)|
Place bread cubes in a 2-quart casserole.-Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for the meringue.
Gradually beat scalded milk into eggs.
Beat in 1/2 cup sugar, salt, vanilla, and butter.
Pour milk mixture over bread cubes.
Bake in preheated moderate oven (350°F.) for 25 minutes.
Spread jam evenly over top of pudding.
Beat egg whites until stiff but not dry.
Beat in sugar, 1 tablespoon at a time, until meringue is stiff and glossy.
Pile meringue over jam, making sure to spread meringue to edge of dish.
Bake for another 15 minutes.