MERINGUE-TOPPED PEACH BREAD PUDDING

Meringue-Topped Peach Bread Pudding image

My English mother loved to make bread pudding, and when we were living in South Africa many years ago, I found a recipe that added the meringue topping. I adapted the idea and came up with my peach version. Mum declared it better than her original!

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/2 cup water
4 cups sliced peeled peaches
1 tablespoon lemon juice
1 tablespoon butter
4 eggs, separated
1/8 teaspoon salt
2/3 cup sugar, divided
2 cups milk
5 slices French bread (1 inch thick)

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.

Nutrition Facts : Calories 283 calories, Fat 7g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 210mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.