Description[edit | edit source]

Ingredients[edit | edit source]

Directions[edit | edit source]

  1. Remove crusts from bread, spread with butter and sprinkle with plenty of cinnamon, cut into quarters.
  2. Arrange bread in greased shallow baking dish.
  3. Sprinkle with raisins.
  4. Separate eggs, beat yolks, milk, half the Sugar and vanilla together until blended but not frothy.
  5. Pour over bread.
  6. Put baking dish into larger pan with sufficient water to come 1 inch up the sides, bake in very moderate oven for 45 minutes or until set, when a knife blade inserted 1 inch from the edge comes out cleanly.
  7. Beat egg whites until foamy, add remaining Sugar, a little at a time, until stiff peaks form.
  8. Heat jam in small saucepan, pour over bread pudding, spread with meringue.
  9. Increase heat to moderately hot, return pudding to oven, bake for 5 to 8 minutes longer, until meringue is set and golden.

Contributed by[edit | edit source]

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

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