Bread Pudding with Meringue Topping

8 servings Prep: 15 m Cook: 50 m Total: 1 h 5 m Intermediate
Bread Pudding with Meringue Topping
Classic Louisiana bread pudding made with white bread, milk, eggs, and butter, topped with golden meringue. This traditional dessert bakes in a water bath for a creamy, custard-like texture and features a fluffy meringue crown that browns to perfection.

Ingredients

  • 4 slices of white bread
  • 4 tbsp sugar (plus 8 tbsp for meringue)
  • 3 1/2 cup milk
  • 4 eggs, separated
  • 1 tbsp vanilla extract
  • pinch of salt
  • 1/2 stick butter
  • raisins, optional
  • pinch of cream of tartar (for meringue)

Step-by-Step Instructions

  1. Preheat oven to 300°F. Break bread into an oven-safe dish. Soften the bread with small amounts of milk.
  2. Beat the 4 tablespoons of sugar and egg yolks together in a separate bowl. Add the remaining milk and stir well.
  3. Add vanilla and salt to the milk mixture and pour over the bread. Add the raisins if using. Cut the stick of butter into chunks and mix in.
  4. Place the dish in a pan of water (water bath) inside the oven and bake at 300°F for 40-50 minutes or until a toothpick or knife inserted in the center comes out clean.
  5. While pudding bakes, prepare meringue. Add 2 level tablespoons of sugar and a pinch of cream of tartar to each egg white (8 tablespoons sugar total for 4 egg whites) and beat until stiff peaks form.
  6. When pudding is set, spread meringue on top. Increase oven temperature to 350°F and bake until the meringue is golden brown, about 8-10 minutes. Serve warm.

Common Problems and Solutions

Q: Why is my meringue weeping or getting watery?

A: Make sure to spread the meringue on hot pudding, sealing it to the edges of the dish. This prevents shrinking and weeping. Also, don't overbeat the meringue - stop when stiff peaks form.

Q: Can I make this without a water bath?

A: The water bath (bain-marie) helps the pudding cook evenly and prevents curdling. You can skip it, but watch closely and reduce temperature to 275°F to avoid overcooking the edges.

Q: Why did my bread pudding turn out soggy?

A: Make sure to let the bread soften with just small amounts of milk first, not soak it completely. The custard mixture should coat the bread, not drown it. Also ensure it's fully baked - the knife test should come out clean.

Tips and Techniques

For best results, use day-old or slightly stale bread - it absorbs the custard better than fresh bread. If using fresh bread, lightly toast the slices first. The meringue should be spread while the pudding is still hot from the oven to help it adhere properly.

Ingredient Substitutions

  • white bread: French bread, brioche, or challah
  • whole milk: half-and-half or 2% milk
  • butter: margarine

Equipment Needed

  • oven-safe baking dish (8x8 or similar)
  • larger pan for water bath
  • mixing bowls
  • electric mixer or whisk for meringue
  • toothpick or knife for testing doneness

Historical Context

Bread pudding has been a beloved Louisiana dessert for generations, born from the frugal tradition of using leftover bread. The meringue topping variation showcases the French influence in Louisiana cooking, elevating a simple comfort food into something special for Sunday dinners and family gatherings.