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Coconut Bread Pudding




Source of Recipe


Internet


List of Ingredients




1/2 loaf French bread (8 oz)
2 1/2 cups milk
1/2 cup light raisins
1/4 cup cream sherry, warmed
4 slightly beaten egg yolks
3/4 cup sugar
1/2 cup coconut
1 tab vanilla
3 tab margarine
4 egg whites
1/4 teas cream of tartar
1 cup sifted powdered sugar

Recipe



Into large mixing bowl, break or tear bread into small pieces to measure 8 cups
Pour the milk over the bread and let soak about 15 minutes, or till the bread is completely softened, stirring often
Soak raisins in warm sherry 15 minutes
Beat together the egg yolks, granulated sugar, coconut & vanilla
Stir in the raisins and sherry mixture
Add the raisin-coconut mixture to bread mixture and stir till thoroughly blended
Preheat oven to 350°
Melt margarine in an 8x8x2 inch baking dish in oven while it heats
Swirl melted margarine around pan to coat bottom & sides
Pour any excess butter into bread mixture and stir
Turn bread mixture into warm pan
Bake about 25 minutes or till knife inserted halfway between the center and edge comes out clean

Meringue

In small mixer bowl, beat egg whites and cream of tartar on high speed of mixer till soft peaks form (tips curl)
Slowly add powdered sugar and continue beating till stiff peaks form (tips stand straight)
Lightly spread meringue evenly over hot baked pudding, making swirls & peaks
Return pan to oven and increase temp to 375°
Bake 10-15 minutes more or till golden
Serve warm


Note: Keep watch of last step to prevent meringue from burning.
Also be sure your meringue is spread completely over pudding and touches the sides of pan