Chrissy’s Favorite Bread Pudding

2002-05-26
  • Yield : 4 servings
  • Servings : 4 servings
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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This is one of Elizabeth’s favorites also….  Photo Credits to  Elizabeth Bourgeois Fuller..

Ingredients

  • 8 bread slices, broken up
  • 4 cups milk, warmed
  • 4 eggs, separated
  • 1 (12 oz) can evaporated milk
  • 1 tbsp vanilla plus 1 tsp vanilla
  • 1 1/2 cups sugar
  • 1 (20 oz) can crushed pineapples, drained
  • 1/2 stick butter, softened
  • 1/4 tsp cream of tartar

Directions

Step 1

Soak the bread in warm milk. Separate the egg yolks from the whites. Beat together 4 egg yolks and 1 egg white, and then gradually add evaporated milk, vanilla and sugar.

Step 2

Add this mixture to the warm milk and bread. Add the pineapple and butter, and then stir until mixed well. Pour into a 13x9 inch cake pan and bake in a 300 degree oven for 40 minutes. Set aside to cool.

Step 3

While the pudding is cooling make the meringue. Combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar and beat until fluffy. Add 6 tablespoons of sugar, 1 spoonful at a time until peaks form.

Step 4

Cover the cooled pudding with meringue and return to oven. Bake at 325 degrees for 5 to 7 minutes.

Recipe Type:

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Crowley, Louisiana Louisiana
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