A rich bread pudding full of outstanding flavor. It lives up to its name. We made ours with Challah for the best results.
Queen of Bread Puddings
Author: Epicurus.com Kitchens
Recipe type: Fruits
- 1 1/2 Cups breadcrumbs (3 ounces) (use an egg rich bread in large chunks, torn, not cut)
- 2 Tablespoons sugar
- 1 Tablespoon butter (1/2 ounces)
- 2 Cups hot milk (1 pint)
- 2 eggs
- 1/2 teaspoon vanilla essence or a pinch spice
- 1/4 teaspoon salt
- 2 Tablespoons softened red jam (2 to 3 Tablespoons)
- Put the breadcrumbs, sugar and butter in a bowl and pour on the hot milk. Leave to soak for a few minutes.
- Separate the egg yolks and whites; beat the yolks and add to the milk mixture. Add flavouring and salt.
- Pour into a greased 1 litre (2 pint) pie dish or baking dish and cook until set, about 45 minutes. Remove from the oven and allow to stand for a few minutes.
- Meanwhile beat the egg whites and make the meringue with 2-4 Tbs sugar, according to taste.
- Soften the jam by warming or adding a little hot water. Spread jam on top of pudding and cover with meringue.
- Bake until the meringue is lightly coloured, 15 - 20 minutes. Serve hot or cold.
- Banana: Make in the same way as Queen of Puddings, but add a mashed banana to the bread mixture. Mashed banana may also be mixed with the jam to spread on top, or cover the top with sliced banana and omit the jam.
- Butterscotch: Use the same recipe as Queen of Puddings, but with 1/2 cup (4 oz) brown sugar instead of the white sugar, and heat it with the butter until the sugar melts. Dissolve this in the hot milk before proceeding in the usual way.
- Chocolate: Use the Queen of Pudding recipe, adding an extra tablespoon of sugar and 4 level Tbs cocoa to the breadcrumbs Coconut: Use the Queen of Pudding recipe, adding 1/2 cup desiccated coconut to the crumbs.
- Orange or Lemon: Use the Queen of Pudding recipe, adding the grated rind of one orange or lemon. Leave out the vanilla or spice and use marmalade instead of jam.