Queen of puddings

Yield: 8 servings

Measure Ingredient
4 larges Eggs -- separated
4 cups Milk
4 cups Dry Bread Cubes
\N \N (Made From Day-Old Bread)
½ cup Sugar -- Plus 3 Tbs
2 tablespoons Butter -- melted
\N \N Peel Of 1 Lemon -- grated
¾ cup Damson Plum Preserves
½ teaspoon Cream Of Tartar
1 teaspoon Oil Of Almond Or Almond
\N \N Extract

In a mixing bowl, beat the egg yolks slightly; stir in the milk, bread cubes, ½ cup of sugar, butter, and lemon peel. Beat well until the sugar is dissolved. Pour rhe mixture into an ungreased 12 x 7½ baking dish or oblong gratin dish. Bake at 350 F for 40 mins. Remove from the oven; spread the preserves over the hot pudding.

Whip the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add the almond extract and 3 Tbs sugar. Beat until stiff but not dry. Spread the meringue over the preserves, sealing the edges. Return the dish to the oven and bake 10-15 mins more, until light brown.

Serve warm. Serves 8 to 10.

NOTES: Glorified bread pudding was served on special occasions during colonial times and was one of Jefferson's favorites/ Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-15-95 (159) Fido: Cooking

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