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Recipes - and - Recipes4 to 5 slices bread
2 tbsp. butter, softened
cinnamon
1/2 c dark raisins
4 eggs, separated
2 c milk
1/2 c sugar
1 tsp. vanilla
3/4c strawberry jam or preserves
Trim the crusts from the bread. Spread slices with butter and sprinkle with cinnamon. Cut into small squares, then place in a lightly greased 8 or 9 inch baking dish. Sprinkle with raisins and set aside.
Beat egg yolks with milk, 1/4 c sugar and vanilla until well mixed, but not frothy. Pour over the bread and set baking dish in a pan, add hot water until it comes 1 inch up the side of the dish. Bake at 350 deg. F. for 45-50min. or until a sharp knife comes out clean.
While the pudding is baking make the meringue. Beat the egg whites adding 1/4 c sugar slowly, continue beating until stiff peaks from. Heat jam in a small saucepan. Remove the pudding from the oven and lift from the pan of water.
Increase oven temperature to 400 deg.F. Pour jam evenly over pudding, then cover with meringue, carefully spreading it out to the edges of the dish.
Return the pudding to the oven and bake for 6 to 8 minutes or until the meringue is lightly warmed. Serve warmed or chilled with a bit of pouring cream.
Hint: The President's thick raisin cinnamon bread works great.
Donna Stewart
Braeburn Country Manor
, Campbellford ON
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