Bread Pudding

2 cups milk
1/4 cup butter
3 slices stale bread
1/4 cup sugar
1 tsp. vanilla
2 large eggs

In a quart saucepan, heat milk and butter just until butter is melted. Set aside. Tear bread into ragged small pieces, crust included, to make about 2 cups flill. Place the bread pieces over the bottom of a 1 quart casserole.

Separate eggs, putting yolks into a small bowl. Beat yolks until thickened and lemon colored. Slowly stir in 1/2 cup of the milk butter mixture and stir back into the remaining milk butter mixture. Add vanilla. Pour over crumbs.

Place the casserole into a cake pan and 3 cups hot tap water to the cake pan. Bake at 350 degrees about 50-60 minutes or until knife comes out clean when inserted. Remove from oven but leave in water pan. Beat egg whites until foamy. add sugar, 1 tablespoon at a time till meringue stands stiff Spread over pudding and return to oven in water pan till meringue is brown.


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