"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Bourgeois
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Lg loaf stale French bread
3 lg cans evaporated milk
1 dz. eggs, separated
3 cups sugar
3-4 tbsp. Vanilla
1 Lg can crushed pineapple
1 cup raisins
1 Med jar cherries, halved
1 teaspoon cream of tartar

Directions:
Directions:
Break bread into pieces in baking pan (11x16x2-1/4inches)
Combine milk, egg yolks, sugar and vanilla in separate bowl.
Pour over bread and stir to thoroughly saturate bread. Add pineapple, raisins and cherries. Mix well.
Bake 300 about 30-45 minutes, or until set.


Beat egg whites until foamy. Add 3/4 cup sugar and 1 teaspoon cream of tartar. Continue beating until stiff and smooth.


When pudding is done pour meringue on top carefully, sealing around the edges of pan. Return to the oven and bake until meringue is light brown.
Serve warm or cold.

Number Of Servings:
Number Of Servings:
About 20-24
Personal Notes:
Personal Notes:
If meringue is not desired, use whole eggs in pudding.
You can make a rum sauce to top pudding with.

 

 

 

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