When I was about seven my parents got me a children's cookbook and this recipe was in it. I made it and it was a hit and still is more than 45 years later. (oops!! I think I gave away my age here)
serves10 - 12
prep time30 Min
cook time1 Hr 20 Min
milk (any fat content you like)
toast (any kind you prefer)
2 1/2 c
How To Make
Preheat oven to 350 degrees F.
Cut the bread slices into 1 inch pieces.
Pour milk into a large sauce pan over medium heat, add the bread pieces and 2 cups of the sugar and bring to the boil. Remove from heat.
Beat the egg yolks and add the vanilla extract, gradually add about 1 cup of the hot milk to the egg yolks stirring continuously then add this back to the milk mixture and stir well.
Pour into an oven proof dish and bake for 30 mnts.
Remove from oven and reduce the heat to 250 degrees F.
Warm the jam to be easier to spread, then spread it all over the top of the baked pudding.
In a clean, dry deep bowl beat the egg whites till they are thick and opaque then start adding the remaining 1/2 cup sugar and continue beating till stiff.
Spread the meringue all over the jam.
Return to the oven for 30 minutes or till the meringue is lightly browned.
Cool completely then refrigerate for several hours till chilled. Enjoy.
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