Yield: 8 servings
|4 larges||Eggs -- separated|
|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|
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