Meringue Custard Bread Pudding
|Bread crumbs||2 Cup (32 tbs) (Or Cubes)|
|Bottled milk/2 cup evaporated milk and 2 cup water, scalded||1 Quart, scalded|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Melted butter/Margarine/fat/salad oil||2 Tablespoon|
|Strawberry jam||1⁄2 Cup (8 tbs) (Use As Required)|
Add the bread crumbs to the scalded milk.
Beat the 2 eggs and 2 egg yolks slightly; add 1/4 c sugar and the salt, and mix thoroughly.
Add milk and bread-crumb mixture, vanilla, and melted butter, and mix well.
Pour into 8 greased or oiled individual custard cups; set in a pan of warm water; and bake in moderate oven of 350ºF for 45-50 min., or until a silver knife inserted in the center comes out clean.
Then remove, spread with strawberry jam, and top with a meringue made by beating the 2 leftover egg whites until nearly stiff, with a hand beater or an electric beater, then adding remaining 1/4 c granulated sugar gradually while beating stiff.
Place in pan of warm water, and bake in slow oven of 300°F for 30 min., or until delicately browned.
Serve hot or cold.