Butter Queen Of Puddings
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter/Margarine||1 Tablespoon, melted|
|Milk||4 Cup (64 tbs)|
|Cubed white bread||4 Cup (64 tbs)|
|Apricot preserves||1 Cup (16 tbs)|
|Strawberry preserves||1⁄2 Cup (8 tbs)|
1. Separate 2 eggs; reserve the egg whites. Combine the egg yolks, remaining 2 eggs, 1/2 cup of the sugar, the salt, cinnamon, vanilla and butter or margarine in a large bowl; stir in the milk. Place bread cubes in a lightly buttered, 8-cup baking dish; pour the egg mixture over the bread cubes and allow it to stand for 15 minutes.
2. Set dish in a baking pan; place pan on oven rack; pour boiling water into pan to depth of 1 inch.
3. Bake in moderate oven (350°) for 50 minutes, or until knife inserted 1/2 inch from edge of pudding comes out clean. (Center will be almost set, but soft. Do not over-bake; custard will set as it cools.)
4. Beat egg whites until foamy-white and double in volume in a small bowl; beat in remaining 1/4 cup sugar, 1 tablespoon at a time till meringue stands in firm peaks.
5. Spoon 1/2 cup apricot preserves over hot pudding. Using a pastry bag with a large, notched tip, press meringue into puffs on top of pudding, as close together as possible, so no pudding shows through. (This will keep it from overcooking.) Place in same pan of hot water.
6. Bake in moderate oven (350°) for 10 minutes, or just until peaks turn golden; cool at least 2 hours.
7. Just before serving: Melt remaining apricot preserves and the strawberry preserves in separate small saucepans over low heat. Strain separately through a sieve; cool slightly. Carefully drizzle apricot and strawberry preserves over meringue.