Best Meringue Bread Pudding Recipes

CHOCOLATE MERINGUE BREAD PUDDING

Steps:

• Place the bread cubes in a greased 9-in. square baking dish. Combine the milk, 1/2 cup sugar, egg yolks, butter and vanilla; pour over bread. Sprinkle with chocolate chips. , Cover and bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. , Spread evenly over hot filling, sealing meringue to sides of dish. Bake, uncovered, for 10-12 minutes or until meringue is golden. Serve warm. Refrigerate leftovers.

MERINGUE-TOPPED PEACH BREAD PUDDING

Steps:

• In a large saucepan, combine the brown sugar, cornstarch and cinnamon. Stir in water until smooth; add peaches. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in lemon juice and butter. Set aside., In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add salt and 1/3 cup sugar, beating until thick and lemon-colored. Stir in milk., Dip bread into egg mixture; soak for 1 minute. Place slices into a greased 11x7-in. baking dish. Spoon peach mixture evenly over bread layer. Pour remaining egg mixture over peaches. Bake at 350° for 25-30 minutes or until center is set., Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot pudding, sealing edges to pan. Bake 10-15 minutes longer or until meringue is golden brown. Serve warm.

FRESH ORANGE BREAD PUDDING WITH MERINGUE TOPPING

Steps:

• Preheat oven to 325°. Place the oranges and bread cubes in a 1-quart casserole dish; set aside.
• To make the custard, combine the sugar, cornstarch, and salt in a saucepan. Blend in egg yolks and 1/4 cup of the milk. mix in remaining milk stir and cook over very low heat until the custard coats metal spoon and is slightly thick (about 10 minutes).
• Add butter, orange peel, and vanilla; pour into casserole over the oranges and bread cubes. Place pan in hot water going 1/2 way up outside of casserole dish and bake at 325°F for 1 1/2 hours or until the pudding is firm in the center.
• Cover with meringue.
• For meringue, beat egg whites until they stand at soft peaks. Gradually beat in the sugar. Add the vanilla and spread over the cooked bread pudding.
• Return the pan to the oven and back into the pan of hot water. Bake 20 minutes or until the meringue is brown. Serve warm.

RAISIN MERINGUE BREAD PUDDING

Steps:

• Toss the raisins with bread cubes; set aside.
• Combine brown sugar, salt, butter or margarine, vanilla, egg yolks and milk and beat until well-blended. Pour onto bread and raisins, toss to combine, and let sit for 1/2 hour.
• Preheat oven to 350. Grease an 8x8" baking dish, or spray with non-stick spray. You will also need a larger, shallow baking pan.
• Set the larger pan on the oven rack and place the 8x8 dish inside. Fill the outside pan to 1 inch deep with hot water.
• Bake for about 50 minutes, or until just barely firm. While baking, prepare orange meringue.
• Remove pudding from oven and spread with meringue, making sure you bring it to the edges. Return to the oven for 10 minutes or until meringue is lightly brown.
• ORANGE MERINGUE;
• Beat egg whites until fluffy. Gradually add the sugar, beating until stiff peaks form. Fold in grated orange peel. Spread on baked pudding.
• * If using raisin bread, cut back a bit on the raisins. Also,the original recipe called for 3 tbs. sugar in the meringue, which I found a bit sweet. I cut it down to about 2 1/2 tbs., use your personal taste.

SHAKER LEMON MERINGUE BREAD PUDDING RECIPE

Steps:

• Spray 1 ½ qt casserole with nonstick spray. Place bread on baking sheet. Bake at 250 until dry, but still slightly soft in the center, about 20 minutes. Process bread in food processor until crumbs are medium size. Increase oven temp to 350. Combine milk, lemon zest and vanilla bean in medium saucepan. Bring to boil over moderate heat. Remove from heat. Cover and let cool 20 minutes. Strain milk into bowl, scrape seeds from vanilla bean into milk and stir in bread crumbs. Blend 1/3 c sugar with butter in medium bowl. Mix in egg yolks and grated lemon zest. Add milk-bread crumb mixture and stir well to combine. Pour into casserole. Set dish in pan filled with enough warm water to reach halfway up the sides. Bake 20-25 minutes until pudding is set. Beat all 4 egg whites in medium bowl with mixer until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in remaining 2 T sugar until stiff. Drizzle in lemon juice and beat until whites are firm and silky, about 30 seconds. Spoon meringue over warm pudding, mounding it to form peaks. Bake until peaks are golden brown, about 15 minutes. Serve warm or cold.6 servings 217 calories

MERINGUE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Cut the bread slices into 1 inch pieces. Pour milk into a large sauce pan over medium heat, add the bread pieces and 2 cups of the sugar and bring to the boil. Remove from heat.
• Beat the egg yolks and add the vanilla extract, gradually add about 1 cup of the hot milk to the egg yolks stirring continuously then add this back to the milk mixture and stir well. Pour into an oven proof dish and bake for 30 mnts.
• Remove from oven and reduce the heat to 250 degrees F. Warm the jam to be easier to spread, then spread it all over the top of the baked pudding.
• In a clean, dry deep bowl beat the egg whites till they are thick and opaque then start adding the remaining 1/2 cup sugar and continue beating till stiff.
• Spread the meringue all over the jam. Return to the oven for 30 minutes or till the meringue is lightly browned. Cool completely then refrigerate for several hours till chilled. Enjoy.