Queen of Puddings

Bread Pudding

• 1

  Preheat oven to 350 degrees. Lightly grease a 1 1/2-quart flat baking dish. Trim crust from bread and spread with margarine; sprinkly generously with cinnamon. Cut into quarters and place in bottom of dish. Sprinkle raisins on top.

• 2

  In medium bowl, beat egg yolks with milk, 1/2C sugar, and vanilla until just combined (not frothy). Pour over bread.

• 3

  Set dish in pan; add hot water to measure 1 inch. Bake 45-50 minutes or until sharp knife inserted 1 inch from edge comes out clean.

Topping

• 1

  Heat preserves in saucepan until smooth. Meanwhile, beat egg whites until foamy. Add remaining 1/4C sugar, 2 Tbs at a time, beating well after each addition. Beat until stiff peaks form.

• 2

  Remove bread pudding from water bath. Increase oven temperature to 400 degrees. Pour preserves over top of bread pudding. Spread meringue over top and seal to edges. Bake 6-8 minutes longer or until lightly browned.