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Queen Of Pudding With Raspberry

Western.Chefs's picture
Ingredients
  Bread crumbs 2 Cup (32 tbs) (Day Old)
  Milk 1 Quart, scalded
  Eggs 2 , lightly beaten
  Egg yolks 2 , lightly beaten
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Melted butter/Margarine 1⁄4 Cup (4 tbs)
  Finely grated lemon rind 1
  Raspberry jam/Strawberry jam/red currant jelly 1⁄2 Cup (8 tbs)
  Egg whites 2
  Superfine sugar 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350° F.
Place bread crumbs in a buttered 1 1/2-quart casserole.
Slowly mix milk into eggs, then stir in sugar, salt, butter, and lemon rind; pour over bread and let stand 1/2 hour at room temperature.
Mix lightly, set casserole in a shallow pan, pour warm water into pan to a depth of 1", and bake, uncovered, about 1 hour or until a knife inserted midway between center and rim comes out clean.
Remove from oven but leave in water bath; spread jam over pudding.
Beat egg whites until frothy, slowly beat in sugar, and continue to beat until soft peaks form.
Cover jam with meringue; return pudding to oven (same temperature) and bake about 15 minutes until meringue is lightly browned.
Cool slightly and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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