Ingredients
- 1 pint whole milk
- 1 tablespoons butter
- 4 ounces bread crumbs (fresh, white bread crumbs, 2 slices without the crust)
- 4 tablespoons caster sugar (divided, plus 1 teaspoon you can use your blender or coffee grounder to grind regular sugar into superfine caster sugar)
- 1 lemon (rind of 1 unwaxed lemon)
- 2 eggs (large eggs at room temperatur)
- Pinch of salt
- 3 tablespoons raspberry jam
How to Make
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Step 1: Preheat the oven to 350 degrees F. Generously butter a 1 1/2 pint glass baking dish. Set aside.
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Step 2: Place the milk along with the lemon rind, and bring just to the boiling point, over medium heat.
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Step 3: Remove from the heat, and stir in the breadcrumbs and half of the sugar. Set aside to let the flavors meld for 20 minutes.
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Step 4: Separate the eggs, putting the whites into a clean glass bowl, free from any grease. Beat the yolks, and then beat them into the breadcrumb mixture.
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Step 5: Pour this bread custard into the prepared baking dish, spreading it out evenly. Bake in the center of the oven, for 30-35 minutes, or just until set. Remove from the oven.
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Step 6: Heat the jam until it melts, then spread it evenly over the top of the baked pudding.
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Step 7: Beat the egg whites along with a pinch of salt until foamy. Continue to beat, adding the remaining sugar slowly, beating them until they form stiff peaks. Spoon this mixture evenly over top of the jam.
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Step 8: Sprinkle evenly with the remaining teaspoon of sugar.
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Step 9: Place back in the oven, and bake for an additional 15 minutes, until the meringue is golden brown.
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Step 10: Serve warm.
We hope you enjoy this recipe!
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