Sandra's Old Fashioned Bread Pudding

12 servings Prep: 15 m Cook: 45 m Total: 1 h Intermediate
5.0/5 (1)
Sandra's Old Fashioned Bread Pudding
This bread pudding is one of the old classics baked by grandmothers. The meringue is baked into the pudding, creating a unique texture with toasted bread, evaporated milk, cinnamon, nutmeg, and a cloud of sweet meringue on top.

Ingredients

12 servings
  • 1 (13 oz) can evaporated milk
  • 3/4 cup sugar
  • 1 tbsp cinnamon (optional)
  • 1 tsp nutmeg (optional)
  • 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

Step-by-Step Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a medium heavy pot, heat evaporated milk and sugar to a boil and then remove from heat. Then add the 2 cups milk, (optional: 1 tablespoon cinnamon and 1 tsp nutmeg). Mix egg yolks, lemon and vanilla. Then add the toasted bread, ripped into pieces.
  3. For the meringue, in a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
  4. Fold meringue into the milk mixture. Pour all into a 9x13 pan and bake in the oven for 15 minutes until meringue is golden brown. Reduce heat to 350°F and continue baking for 30 minutes until set in the center.

Common Problems and Solutions

Q: Why did my meringue deflate or weep?

A: Make sure your bowl and beaters are completely grease-free, and beat the egg whites until stiff peaks form before folding gently into the pudding mixture. Don't overmix when folding.

Q: How do I know when it's done?

A: The meringue should be golden brown on top and the center should be set but still slightly jiggly. A knife inserted near the center should come out mostly clean.

Tips and Techniques

French bread or regular bread can be used. 7-9 slices can be used but the mixture must remain moist. You may have to experiment with the bread but do not overcook.

Ingredient Substitutions

  • evaporated milk: half-and-half or heavy cream
  • toasted bread: French bread, challah, or brioche

Equipment Needed

  • 9x13 inch baking pan
  • medium heavy pot
  • mixing bowls
  • electric mixer for meringue

Historical Context

Bread pudding has been a Louisiana staple since the 18th century, a thrifty way to use day-old French bread. This grandmother’s version with baked-in meringue is a unique twist on the classic.