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Queen Of Puddings

Holidaycooking's picture
This Queen Of Puddings recipe is simply irresistible. Try this pudding recipe prepared with bread, egg whites, and jelly; you will definetely feel the deliciousness of this baked pudding recipe.
  White bread slice 6
  Golden raisins 1⁄2 Cup (8 tbs)
  Eggs 4
  Milk 4 Cup (64 tbs)
  Vanilla extract 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Seedless raspberry preserves/Raspberry jelly 1 Cup (16 tbs)
  Egg whites 2
  Sugar 2 Tablespoon

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 350°, 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).

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