Video:Queen of Bread Pudding Recipe

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Transcript:Queen of Bread Pudding Recipe

Hi, my name is Molly Wheeler and I'm here for About.com Today we'll be making Queen of Bread Pudding, using a recipe from About.com's Southern Food Site. This is a country style, custard bread pudding, topped with raspberry jam and a meringue.

To Make Queen of Bread Pudding, You'll Need:

• 3 cups whole milk
• 4 tablespoons butter
• 6 slices firm white bread, crusts removed
• 2 tablespoons lemon zest
• 4 tablespoons sugar
• 4 eggs, separated
• 1/2 cup raspberry jam. You can substitute other kinds of jam or preserves if you'd like.

First, Combine the Bread with the Pudding Mixture and Bake

Combine the milk and butter in a saucepan, and heat them to a simmer over medium-high heat. When the milk/butter mixture reaches a simmer, and the butter is melted, remove the pan from the heat and add the bread, lemon zest and 2 tablespoons sugar. Allow to set for 20 minutes, then beat the mixture well with a whisk until smooth. Add the egg yolks and beat them into the mixture. Spray an 8-cup ovenproof pie plate or serving dish with some cooking spray and add the mixture. Bake in a preheated 350F oven for 25 minutes, or until it's set.

Top the Bread Pudding with Jam and Meringue

When the pudding is almost done, beat the egg whites until stiff and fold in the additional 2 tablespoons sugar. Spread the jam carefully over the top of the set pudding. Spoon the beaten egg whites on top of the jam, bringing the egg whites to the edges of the dish, so the meringue won't shrink back. Return to the oven and bake for 10 more minutes, until the peaks are golden brown.