4 cups milk
2-1/2 cups soft bread crumbs
1/2 cup granulated sugar
4 each eggs; separated
2 tablespoons soft butter
1 each lemon; juice of
1/2 teaspoon nutmeg
1/2 cup raspberry jelly or jam
1/3 cup granulated sugar
This variation of bread pudding has a meringue topping and a custard base. The recipe is adapted from the book Out of Old Ontario Kitchens by Christina Bates (Pagurian Press, 1978). It originally came from a ledger book of Thomas Montgomery, proprietor of Montgomery’s Inn in Etobicoke, Ontario, and was probably prepared at the Inn more than 100 years ago.
In 8-cup baking dish, mix together milk and bread crumbs. Add 1/2 cup sugar, 4 beaten egg yolks, butter, lemon juice and nutmeg; mix thoroughly. Bake in 375 F oven for 1 hour. Remove from oven and spread top of pudding with jelly or jam. Beat :egg whites to soft peaks; gradually add remaining sugar, beating constantly to stiff peaks. Spread meringue over jelly. Return dish to oven and bake for 10 to 15 minutes.
Yield: 8 servings