Bread pudding

Recipe from: 5/31/1990 12:00:00 AM
Ingredients 9
Servings 6


  • 4
    extra-large eggs, separated
  • 125
    castor sugar
  • pinch salt
  • 500
  • 4
    slices bread, crusts removed
  • 410
    pie apples
  • 25
    castor sugar
  • 1
    ground cinnamon
  • 45
    raisins, soaked


Preheat the oven to 170 ºC (340 ºF). Grease a 27 x 17 cm ovenproof dish with margarine or spray with non-stick spray. Beat the egg yolks and half the castor sugar together until thick and pale yellow. Add the salt and milk. Soak the bread slices in the mixture. Arrange the bread in the bottom of the dish. Combine the pie apples, 25 ml castor sugar, cinnamon and raisins. Spoon the apple mixture on top of the bread and pour the remaining milk mixture on top. Bake for 35 minutes or until the egg mixture has set. Beat the egg whites until stiff, adding the remaining castor sugar by the spoonful. Spread the meringue over the hot pudding, ensuring that it reaches to the sides of the dish. Bake for about 10 minutes or until the meringue is golden brown. Serve immediately.

Read more on: bake  |  fruit

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