Coconut Bread Pudding With High-Top Meringue
|French bread loaf||8 Ounce (1/2 Loaf)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Light raisins||1⁄2 Cup (8 tbs)|
|Cream sherry||1⁄4 Cup (4 tbs), warmed|
|Egg yolks||4 , slightly beaten|
|Sugar||3⁄4 Cup (12 tbs)|
|Coconut||1⁄2 Cup (8 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Sifted powdered sugar||1 Cup (16 tbs)|
Into a large mixing bowl break or tear bread into small pieces to measure 8 cups.
Pour milk over bread and let soak about 15 minutes or till the bread is completely softened, stirring often.
Soak raisins in the warm sherry for 15 minutes.
Beat together the egg yolks, sugar, coconut, and vanilla.
Stir in the raisins and sherry.
Add the raisin coconut mixture to bread mixture and stir till thoroughly blended.
Preheat oven to 350Â°; melt butter or margarine in an 8x8x2 inch baking pan or dish in the oven while it heats.
Swirl melted butter around pan to coat bottom and sides.
Pour excess butter from pan into bread mixture and stir.
Turn bread mixture into the warm pan.
Bake about 25 minutes or till a knife inserted halfway between center and edge comes out clean.
For meringue, in a small mixer bowl beat egg whites and cream of tartar on high speed of electric mixer till soft peaks form (tips curl).
Slowly add the powdered sugar to the beaten egg whites and continue beating till stiff peaks form (tips stand straight).
Gently spread the meringue evenly over the hot baked pudding, making swirls and peaks.
Return pan to oven and increase oven temperature to 375Â°.
Bake for 10 to 15 minutes more or till golden.