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Meringue-Topped Bread Pudding




Source of Recipe


Internet


List of Ingredients




2 c. skim milk
1/4 c. packed light brown sugar
1 tsp. vanilla extract
1 (8 oz.) container frozen egg substitute, thawed
1 (8 oz.) loaf Italian bread, cut into chunks
1/2 tsp. cinnamon
1 (12 oz.) pkg. fresh or frozen cranberries
1 egg whites
1/8 tsp. cream of tartar
2 TBSP. sugar
Fresh Cranberry Sauce (recipe below)



Recipe



About 1 1/2 hours before serving:

Preheat oven to 325°F. Spray 1 1/2-quart casserole with nonstick cooking spray.

In large bowl, with wire whisk, beat milk, brown sugar, vanilla, and egg substitute until blended. Toss in bread chunks, cinnamon, and 1 1/2 cups cranberries; let soak 10 minutes, sitrring occasionally. Spoon into casserole. Bake 40 minutes. Remove from oven; set aside.

Immediately prepare meringe: In small bowl, with mixer at high speed, beat egg whites and cream of tartar until foamy. Gradually sprinkle in sugar, beating well after each addition. Continue beating until whites stand in stiff peaks.

Spread meringue over hot bread pudding to edge of dish; swirl meringue with back of spoon to make attractive top. Return pudding to oven; bake 25 to 30 minutes more until meringue is browned and temperature in meringue center is 140°F or above.

Meanwhile prepare Fresh Cranberry Sauce; serve with pudding.

Serves: 10

Fresh Cranberry Sauce:
In 2-quart saucepan over medium heat, heat 1/4 cup sugar and 3/4 cup water to boiling. Add remaining cranberries and 1/2 teaspoon grated orange peel; return to boiling. Reduce heat to low. Cover, simmer 7 minutes or until berries pop.