OLD FAMILY RECIPE GERMAN BREAD PUDDING
This recipe has been handed down through several generations with minor changes depending on the ingredients available. I recommend using brioche or good quality buns for the bread. I have also used stale cinnamon rolls and reduced the amount of cinnamon.
Provided by NanciY
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350'.
- Grease a 9x11 casserole.
- Place cubed bread in a large casserole and sprinkle with cinnamon. Toss gently. Set aside.
- In a small bowl, combine egg yolks and corn starch. Beat thoroughly until light yellow and fluffy.
- Set egg whites aside.
- In a large saucepan, combine sugar, salt and milk on medium high heat, stirring constantly, until boiling. Add a very small amount to the egg yolk mixture, stirring well. Continue adding hot milk mixture to eggs a small amount at a time until it is very warm and pourable.
- Add the egg mixture to the hot milk, stirring well. Return to boiling and allow to boil, stirring constantly, for 1 minute. Remove from heat and add butter and vanilla. Do not stir.
- In a medium mixing bowl combine egg whites and cream of tarter. Beat on high speed of an electric mixer until soft peaks form. Slowly add sugar and vanilla and beat until shiny and firm peaks form. Set aside.
- Mix the butter and vanilla into the custard well. Pour over the bread and mix gently. Carefully spread the meringue over the pudding and place in preheated oven. Bake for 10-15 minutes or until peaks are brown.
- Serve warm or cold.
Nutrition Facts : Calories 355.4, Fat 13, SaturatedFat 7.1, Cholesterol 90.5, Sodium 345.7, Carbohydrate 52.7, Fiber 1.5, Sugar 33.9, Protein 7.3
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