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Chrissy's Favorite Bread PuddingPies, Pastries & Desserts
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Submitted by Linda Benoit
Crowley, LA
on Sunday, May 26, 2002
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| Makes: | 4 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 55 minutes |
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Bread pudding was made to use stale bread that would go to waste otherwise... and this bread pudding recipe is Chrissy's favorite! |
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| Ingredients |
| 8 bread slices, broken up |
4 cups milk, warmed |
| 4 eggs, separated |
1 can evaporated milk |
| 1 tbsp vanilla |
1 1/2 cup sugar |
| 1 can crushed pineapples, drained |
1/2 stick butter, softened |
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| | | Directions | Soak the bread in warm milk. Separate the egg yolks from the whites.
Beat 4 egg yolks and 1 egg white, then gradually add evaporated
milk, vanilla and sugar.
Add this mixture to the warm milk and bread. Add the pineapple and
butter, then stir until mixed well. Pour into a 13x9 inch cake pan
and bake in a 300 degree oven for 40 minutes.
Let cool.
While pudding is cooling make meringue.
Take 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon tartar and
beat until fluffy. Add 6 tablespoons of sugar, 1 spoon full at a
time until peaks form. Put meringue on top of cooled pudding and
return to oven. Bake at 325 degrees for 5 to 7 minutes. |
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| | | Recommended Sides |  Printer-friendly Page
 Send this Recipe to a Friend | | Bread Pudding Rum Sauce | |
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