Pineapple Bread Pudding With Meringue Recipe - Bread

Method

• Toast raisin bread till golden, slice into 1/2 inch cubes.
• Place bread in large mixing bowl.
• Add in liquid removed pineapple, tossing gently to combine.
• Pour reserved pineapple liquid into measuring c. and add in water, if needed, to measure 1 c..
• In medium mixing bowl, combine 3/4 c. sugar and butter; blend well.
• Add in egg yolk and beat well.
• Blend in pineapple liquid.
• Pour egg mix over bread cubes and pineapple.
• Spoon into a buttered 2 qt shallow baking dish.
• Bake, uncovered, in preheated 350 degrees for 45-50 min or possibly till knife inserted in center comes out clean.
• Remove from oven.
• Combine egg whites and cream of tartar in large mixing bowl.
• Beat at high speed till foamy.
• Continue beating and add in the 1/3 c. sugar, one Tbsp.
• at a time till whites become stiff and glossy.
• Spread meringue over pudding.
• Bake at 350 degrees for 8-10 min or possibly till meringue is deliberately browned.
• Let stand 10-15 min before serving.
• Makes 8-10 servings.