Heat oven to 350. Spray 1 1/2 souffle dish or casserole with nonstick cooking spray. Mix milk, egg and egg yolks, brown sugar, cinnamon, vanilla and salt in a large bowl. Stir in bread cubes.
Bake uncovered until knife inserted 1 inch from edge comes out almost clean, 30 to 35 minutes.
Prepare Brown sugar merengue by beat egg white and cream of tartar in small bowl until foamy. Beat in brown sugar, 1 tablespoon at a time, continue beating until stiff and glossy. Do not underbeat, than beat in vanilla
prepare sugar merengue and spoon onto hot bread pudding. Spread over top, mounding to form peaks and carefully sealing merengue to edge of dish to prevent shrinking or weeping. Bake until peaks are golden brown, 12-15 minutes. Serve warm or cole, refridgerate and remaining pudding.
Originally Submitted
3/1/2010
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