"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gertrude Siears Duhe'
Added: Monday, January 29, 2007


6 eggs (separated)
1 1/2 cups sugar (or more to taste)
1 large can evaporated milk
2 cans regular milk (use evaporated milk can to measure)
1 tsp vanilla
1 tsp cinnamon
1 large can crushed pineapple
3/4 cup raisins
1/2 block butter
1 loaf stale French Bread (Cubed)
or 10 -12 slices of day old bread broken into small pieces.

6 egg whites
12 tablespoons sugar
1/2 tsp vanilla
1/2 tsp cream of tarter

Cream egg yolks and sugar together. Add milk and blend until sugar is dissolved. Add vanilla, cinnamon, fruit and raisins. Put bread pieces into baking dish that has been heavily greased with butter (about 10 x 16 in). Pour milk and egg mixture over bread, stir gently so all is well mixed. Do not stir too long as you do not want to have your bread too mushy. Dot top with small pieces of butter.

Bake at 350 for about one hour or until pudding is lightly browned on top. Do not over bake. Pudding should remain fluffy when pressed gently in center.

Remove from oven - let cool down for about 10 mins. Then spread meringue on top making sure to go close to all sides to seal meringue. Return to oven just until meringue fluffs up and gets a light brown.

Beat egg whites with vanilla and cream of tarter until stiff peaks form. Add sugar tbsp. at a time beating after each. Beat until stiff (fork should be able to stand in meringue upright - You may not need to use all of the sugar) Spread gently




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