Chrissy’s Favorite Bread Pudding2002-05-26
- 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..
- 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
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.
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.
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.
Cover the cooled pudding with meringue and return to oven. Bake at 325 degrees for 5 to 7 minutes.