Ingredients for Raspberry Jam Bread Pudding
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How to Make Raspberry Jam Bread Pudding
- Preheat oven to 350°F (175°C).
- Cube 4 cups stale bread into 1-inch pieces and place them in a greased 2-quart casserole dish.
- In a large bowl, whisk together 2 large eggs and 2 large egg yolks.
- Gradually whisk in 2 cups of scalded milk until smooth.
- Stir in ½ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, and 4 tablespoons (½ stick) melted unsalted butter.
- Pour the custard mixture evenly over the bread cubes, ensuring they are well-soaked.
- Bake for 25 minutes.
- Spread ½ cup raspberry jam evenly over the top of the pudding.
- In a clean bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
- Gradually add ½ cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Carefully spoon the meringue over the jam layer, spreading it to the edges of the dish.
- Bake for an additional 15 minutes, or until the meringue is golden brown and the pudding is set.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
161g
Fat
42g
Carbs
19g