Meringue Bread Pudding Recipes

CHOCOLATE MERINGUE BREAD PUDDING

Steps:

• Place the bread cubes in a greased 9-in. square baking dish. Combine the milk, 1/2 cup sugar, egg yolks, butter and vanilla; pour over bread. Sprinkle with chocolate chips. , Cover and bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. , Spread evenly over hot filling, sealing meringue to sides of dish. Bake, uncovered, for 10-12 minutes or until meringue is golden. Serve warm. Refrigerate leftovers.

PINEAPPLE MERINGUE BREAD PUDDING

Steps:

• Preheat oven to 350.
• Grease either a a square baking dish (8x8x2) or an oblong dish (10x6x1 1/2) Place bread cubes in greased dish, spread the pineapple on top.
• Lightly beat egg yolks in a small bowl, stir in brown sugar,lemon peel,cinnamon,salt and the reserved syrup.
• Slowly stir in the coconut milk.
• Pour the mixture over the bread cubes and pineapples.
• Bake uncovered about 30-40 minutes, or until knife inserted in the middle comes out clean.
• Remove from oven.
• In a medium sized bowl, beat egg whites and cream of tartar on med.speed until foamy.
• Beat in 1/4 cup sugar, 1 TBS at a time, and beat until stiff and glossy.Spread over pudding.
• Bake until golden brown, approx 8-10 minutes.Let stand 5-10 minutes before serving.

RAISIN MERINGUE BREAD PUDDING

Steps:

• Toss the raisins with bread cubes; set aside.
• Combine brown sugar, salt, butter or margarine, vanilla, egg yolks and milk and beat until well-blended. Pour onto bread and raisins, toss to combine, and let sit for 1/2 hour.
• Preheat oven to 350. Grease an 8x8" baking dish, or spray with non-stick spray. You will also need a larger, shallow baking pan.
• Set the larger pan on the oven rack and place the 8x8 dish inside. Fill the outside pan to 1 inch deep with hot water.
• Bake for about 50 minutes, or until just barely firm. While baking, prepare orange meringue.
• Remove pudding from oven and spread with meringue, making sure you bring it to the edges. Return to the oven for 10 minutes or until meringue is lightly brown.
• ORANGE MERINGUE;
• Beat egg whites until fluffy. Gradually add the sugar, beating until stiff peaks form. Fold in grated orange peel. Spread on baked pudding.
• * If using raisin bread, cut back a bit on the raisins. Also,the original recipe called for 3 tbs. sugar in the meringue, which I found a bit sweet. I cut it down to about 2 1/2 tbs., use your personal taste.

PINEAPPLE MERINGUE PUDDING

Steps:

• Combine cornstarch, 2/3 cup sugar and 1/2 teaspoon salt in top of double boiler over simmering water. Pour in hot milk, stir and cover and cook, stirring occasionally, 10 minutes, or until thick. Beat egg yolks in separate bowl. Pour a little of hot milk mixture into egg yolks, and stir to combine. Pour egg mixture back into rest of milk mixture and stir well. Cook 2 minutes more, stir in orange zest, and remove from heat and let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Layer vanilla wafers, cooled pudding and pineapple in six ovenproof serving dishes or large ramekins. In large bowl, whip egg whites with 1/3 cup sugar and 1/4 teaspoon salt until stiff peaks form. Top puddings with egg white mixture.
• Bake 15 minutes, until meringue is golden brown. Let cool and chill in refrigerator until serving.