Chrissy's Favorite Bread Pudding
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
- 6 tbsp sugar (for meringue)
Step-by-Step Instructions
- Preheat oven to 300°F. 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, 1 tablespoon vanilla and 1 1/2 cups 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°F 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 stiff peaks form.
- Cover the cooled pudding with meringue, spreading to the edges to seal. Return to oven and bake at 325°F for 5 to 7 minutes until meringue is golden brown.
Common Problems and Solutions
Q: Why did my meringue weep or get watery?
A: Make sure the pudding is completely cooled before adding the meringue, and spread the meringue all the way to the edges of the pan to seal it. Also ensure your bowl and beaters are completely clean and grease-free when beating the egg whites.
Q: Can I make this ahead?
A: The bread pudding base can be baked ahead and refrigerated, but add the meringue topping just before serving and bake it fresh. Meringue doesn't hold well overnight.
Q: My meringue won't form stiff peaks. What went wrong?
A: Even a tiny bit of egg yolk in the whites will prevent proper whipping. Also make sure to add the sugar gradually, one tablespoon at a time, after the whites are already fluffy. Don't rush this step.
Tips and Techniques
For best results, use day-old bread or lightly toast fresh bread before soaking—it holds up better in the custard. Drain the pineapple well to avoid excess liquid in the pudding. You can also serve this with rum sauce or whiskey sauce drizzled over individual servings.
Ingredient Substitutions
- crushed pineapple: fresh diced peaches or mixed berries
- regular milk: whole milk or 2% milk
- evaporated milk: heavy cream or half-and-half
Equipment Needed
- 13x9 inch baking pan
- Electric mixer or hand mixer (for meringue)
- Large mixing bowls
Historical Context
Bread pudding is a cornerstone of Louisiana dessert tradition, brought by French settlers and adapted with local ingredients. The meringue-topped version is particularly popular in Cajun households, where it transforms a humble thrifty dessert into something elegant enough for special occasions.
