Bread Pudding 9

4 cups milk (1 quart)
1/8 lb margarine
2 cups stale French bread, packed
Pinch of salt
6 eggs, separated
1-1/2 cps sugar
1 teaspoon vanilla
2/3 cup sugar for meringue
1/2 teaspoon cream of tartar
1/2 to 1 cup pecans, chopped, optional

Preheat oven to 350F. Scald milk or heat milk to just before it boils. Add bread and margarine, pinch of salt. Add 6 egg yolks; mixture will be a light lemon color. Add 1 teaspoon vanilla. Pour scalded milk mixture over egg mixture, stirring constantly.

Pour into 8 x 10 inch casserole dish. Place in pan of water and bake at 350F until pudding is consistency of heavy cream in center when tested. Make meringue with egg whites and sugar, beating until stiff peaks form. Add cream of tartar. Beat egg whites until stiff. Spread over pudding and bake until meringue is brown.

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Cajun Country -- New Iberia, Louisiana