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Sandra's Old Fashioned Bread PuddingPies, Pastries & Desserts
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Submitted by Sandra Richard Broussard
on Sunday, April 25, 2004
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| Makes: | 12 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 15 minutes |
| Ready In: | 1 hour, 0 minutes |
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This bread pudding is one the old classic baked by grandmothers. The meringue is baked into the pudding. |
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| Ingredients |
| 1 13 oz can evaporated milk |
3/4 cup sugar |
| 2 cups milk |
4 egg yolks |
| 1 tbsp lemon juice |
1 tsp vanilla |
| 7 slices toasted bread |
Meringue |
| 4 egg whites |
1/2 cup sugar |
| 1/8 tsp cream of tartar |
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| | | Directions | In a medium heavy pot, heat evaporated milk and sugar to a boil.
Then add the 2 cups milk, (optional: 1 tablespoon cinnamon and 1 tsp nutmeg). Mix egg yolks, lemon and vanilla. Then add the broken toast bread to this.
In a medium bowl, beat egg whites, sugar, and cream of tartar. Fold meringue into the above ingredients. Pour all into a 9x13 pan and bake in a 450 degree preheated oven for 15 minutes.
French bread or regular bread can be used. 7-9 Slices can be used but must be moist. You may have to experiment with the bread but do not overcook.
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