I am a fan of bread pudding. Admittedly, I have never had one topped with meringue before.
For the bread I used some leftover Galilee Dinner Rolls I had from last week. They are great tasting sweet rolls, so I thought they would work. They definitely did!
The custard portion stays pretty moist even after it is cooked.
The butter blends with the spices and soaks into the bread and custard beautifully.
I could do without the raisins to be honest. I know a lot of bread puddings have raisins, nut I just don’t care for them.
For the jam I used a Strawberry Lemon Marmalade that I made last year after strawberry picking. It had small chunks of strawberries and softened lemon rind. Again, it worked beautifully with this dish.
I choose to make the meringue by hand. If I were to make this again I would probably pull out the mixer. Whipping egg whites by hand takes some work with the whisk! My arms are sore! But it was worth it.
The meringue is very light and fluffy. It has a much better consistency than store bought meringue.
Definitely a must try for you all!!
QUEEN PUDDING
4 Slices Day Old White Bread, Crust Trimmed
2 Tablespoons Butter
Cinnamon
Freshly Grated Nutmeg
½ Cup Raisins
2 Cups Milk
4 Egg Yolks
¼ Cup Sugar
1 Teaspoon Vanilla
2/3 Cup Strawberry Jam
4 Egg Whites
4 Tablespoons Sugar
Preheat oven to 350 degrees. Lightly butter 1 ½ quart baking dish and set aside. Spread bread slices with butter; then sprinkle lightly with cinnamon and nutmeg. Cut each slice into fourths. Arrange in prepared dish. Sprinkle with raisins. .Combine milk, egg yolks, ¼ cup sugar and vanilla in a small bowl. Beat slowly until blended but not frothy. Pour mixture over bread. Set baking dish in a shallow baking pan. Add enough hot water to pan to come 1 inch up the side of pudding dish. Bake until pudding is set, about 45 to 50 minutes. Let cool 5 minutes. Increase oven temperature to 400 degrees. Heat jam in a small saucepan over medium low heat until softened. Spread evenly over pudding. Beat egg whites until foamy. Add remaining sugar, 2 tablespoons at a time, beating well after each addition until stiff peaks form. Spread meringue over jam, sealing to the edge of the dish. Bake until meringue is lightly browned, about 6 to 8 minutes. Serve Warm.
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