Meringue Bread Pudding Recipes

OLD FASHIONED SOUTHERN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Whisk together the milk and half and half. Tear the bread into small pieces and put into a large bowl for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.
• In a separate bowl, whisk the eggs with the sugar and vanilla until well blended.
• Rough chop the fruit, but don't puree it.
• Add the raisins and fruit to the egg mixture, pour over the bread and gently mix.
• Butter a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish, but do not pack.
• Bake uncovered at 350 degrees F for about 1 hour, or until bubbly on the sides, golden brown on top and set in the middle. Let cool for about 5 minutes before cutting into squares.
• Drizzle each serving with whiskey sauce if desired. Doubles great.

OLD FASHIONED BREAD PUDDING

Steps:

• Preheat your oven to 350 degrees and grease a 2-quart baking dish or medium-sized pyrex ovenproof bowl.
• Layer 1/3 crumbled biscuits, 1/2 coconut, and 1/2 raisins in a bowl. Top with 1/3 biscuits, remaining coconut and raisins, and remaining biscuits.
• In a large bowl, mix all other ingredients together, reserving 2 tablespoons of the sugar.
• Pour the liquid over the biscuit layers and sprinkle the remaining sugar over the top.
• Bake for 1 hour, or until golden brown on top. Serve warm, with ice cream if desired.

MERINGUE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Cut the bread slices into 1 inch pieces. Pour milk into a large sauce pan over medium heat, add the bread pieces and 2 cups of the sugar and bring to the boil. Remove from heat.
• Beat the egg yolks and add the vanilla extract, gradually add about 1 cup of the hot milk to the egg yolks stirring continuously then add this back to the milk mixture and stir well. Pour into an oven proof dish and bake for 30 mnts.
• Remove from oven and reduce the heat to 250 degrees F. Warm the jam to be easier to spread, then spread it all over the top of the baked pudding.
• In a clean, dry deep bowl beat the egg whites till they are thick and opaque then start adding the remaining 1/2 cup sugar and continue beating till stiff.
• Spread the meringue all over the jam. Return to the oven for 30 minutes or till the meringue is lightly browned. Cool completely then refrigerate for several hours till chilled. Enjoy.

RAISIN MERINGUE BREAD PUDDING

Steps:

• Toss the raisins with bread cubes; set aside.
• Combine brown sugar, salt, butter or margarine, vanilla, egg yolks and milk and beat until well-blended. Pour onto bread and raisins, toss to combine, and let sit for 1/2 hour.
• Preheat oven to 350. Grease an 8x8" baking dish, or spray with non-stick spray. You will also need a larger, shallow baking pan.
• Set the larger pan on the oven rack and place the 8x8 dish inside. Fill the outside pan to 1 inch deep with hot water.
• Bake for about 50 minutes, or until just barely firm. While baking, prepare orange meringue.
• Remove pudding from oven and spread with meringue, making sure you bring it to the edges. Return to the oven for 10 minutes or until meringue is lightly brown.
• ORANGE MERINGUE;
• Beat egg whites until fluffy. Gradually add the sugar, beating until stiff peaks form. Fold in grated orange peel. Spread on baked pudding.
• * If using raisin bread, cut back a bit on the raisins. Also,the original recipe called for 3 tbs. sugar in the meringue, which I found a bit sweet. I cut it down to about 2 1/2 tbs., use your personal taste.

FRESH ORANGE BREAD PUDDING WITH MERINGUE TOPPING

Steps:

• Preheat oven to 325°. Place the oranges and bread cubes in a 1-quart casserole dish; set aside.
• To make the custard, combine the sugar, cornstarch, and salt in a saucepan. Blend in egg yolks and 1/4 cup of the milk. mix in remaining milk stir and cook over very low heat until the custard coats metal spoon and is slightly thick (about 10 minutes).
• Add butter, orange peel, and vanilla; pour into casserole over the oranges and bread cubes. Place pan in hot water going 1/2 way up outside of casserole dish and bake at 325°F for 1 1/2 hours or until the pudding is firm in the center.
• Cover with meringue.
• For meringue, beat egg whites until they stand at soft peaks. Gradually beat in the sugar. Add the vanilla and spread over the cooked bread pudding.
• Return the pan to the oven and back into the pan of hot water. Bake 20 minutes or until the meringue is brown. Serve warm.