The best delicious Bread Pudding Ii recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bread Pudding Ii recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bread Pudding Ii.
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6 sl French bread–1/2″ thick
4 Eggs, separated
1 pn Salt
1 c Raisins
6 tb Sugar
3 1/2 c Milk
1 tb Vanilla extract or flavor
1/2 Stick butter
1 ts Cinnamon
Break bread into pieces and soften in small amount of milk; place in
1 1/2 qu. baking dish. Beat sugar and egg yolks together until well
blended; add milk and mix well. Blend in vanilla, cinnamon, and
raisins. Pour mixture over bread. Place dish in pan of water and
bake in 300 F. oven for 40 to 50 min. or until knife comes out clean.
Beat egg whites until foamy. Add salt; gradually add 2 tbs. sugar and
continue beating at high speed until stiff peaks form. Spread whites
on top of pudding. Return to oven, raise heat to 350 F. and bake
until merengue is brown. Serves 6.
Yields
1 servings
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