Queen Of Puddings, Bread Pudding with Meringue
by Tarla Dalal
Added to 160 cookbooks
This recipe has been viewed 19961 times
The name says it all – this is indeed the Queen of Puddings. A luscious pudding of milk, eggs and bread is perked up with a peppy layer of citrusy ingredients like orange marmalade and lemon zest.
A layer of meringue goes atop this before baking, to make a totally irresistible dessert that is to be served warm and fresh.
- Separate the eggs in 2 separate bowls. Keep aside.
- Combine the milk and butter in a deep non-stick pan, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Transfer the mixture into a deep bowl, add the fresh bread crumbs and mix well.
- Add the sugar, lemon zest and raisins and mix well. Keep aside to cool slightly.
- Once slightly cooled, add the egg yolk and mix gently.
- Transfer the mixture into a baking dish, cover with a lid and keep aside for 30 minutes.
- Bake in a pre-heated oven at 180ºc (360ºf) for 30 minutes.
- Meanwhile, beat the egg whites and powdered sugar till soft peaks form to get a meringue mixture.
- Spread the orange marmalade evenly over the baked mixture.
- Finally spread the meringue mixture evenly over it.
- Bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes.
- Serve immediately.
Nutrient values (Abbrv) per serving
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