Queen Of Puddings
|White bread slice||6|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Milk||4 Cup (64 tbs)|
|Vanilla extract||1 Teaspoon|
|Seedless raspberry preserves/Raspberry jelly||1 Cup (16 tbs)|
Remove crusts from 6 slices white bread and cut each slice in half.
Arrange in layers in a greased 1 1/2-qt. baking dish, sprinkling each layer with some of 1/2 cup golden raisins (do not sprinkle any raisins on top layer).
Combine 4 eggs, 3/4 cup sugar, 4 cups milk, 1 teaspoon vanilla extract and 1/4 teaspoon nutmeg.
Beat well and heat gently just to dissolve sugar.
Pour mixture over bread and place baking dish in a pan containing 1 inch hot water.
Bake 50 to 60 minutes at 350Â°, or until a knife inserted in center comes out clean.
Remove dish from water and cool.
Spread top of cooled custard with 1 cup seedless raspberry preserves (or jelly).
Beat 2 egg whites until foamy.
Gradually beat in 2 tablespoons sugar and continue beating until a thick, glossy meringue is formed.
Spoon meringue around edge and serve (do not bake).