This is a homey, country style dessert. A sort of custard-bread pudding, topped with jam and meringue...delightfully different and a delicious blend of creamy pudding, jam, and hot golden meringue.
Yield: Serves 6
- 3 cups whole milk
- 4 tablespoons butter
- 6 slices firm white bread, crusts removed
- 2 tablespoons lemon zest
- 2 tablespoons sugar
- 4 eggs, separated
- 2 tablespoons sugar, additional
- 1/2 cup raspberry jam
Combine milk and butter in a saucepan, and heat to a simmer over medium-high heat. When milk/butter mixture reaches a simmer, and butter is melted, remove pan from heat and add bread, lemon zest and 2 tablespoons sugar.
Allow to set for 20 minutes, then beat well with a whisk until smooth. Add egg yolks and beat into mixture.
Spray an 8-cup ovenproof pie plate or serving dish with cooking spray and add mixture. Bake in a preheated 350ºF oven for 25 minutes, or until set. When pudding is almost done, beat egg whites until stiff and fold in additional sugar.
Spread jam carefully over the top of the set pudding. Spoon the beaten egg whites on top of jam, bringing egg whites to the edges of the dish, so the meriugue won't shrimk back. Return to oven and bake for 10 more minutes, until peaks are golden brown.
See other Irish recipes that are favorites in Cajun Country and in New Orleans:Corned Beef, Home-Cured
Irish Rarebit with Tomatoes
Irish Soda Bread
For delightful stories on 'Irish in Louisiana' see:When Nana Cooked for St. Pat's Day
St. Patrick's Day- -Irish in Louisiana
St. Patrick’s Day Parades in Cajun & Creole Louisiana
More St. Patrick's Day FoodTop Corned Beef Recipes
Leftover Corned Beef Recipes
A Variety of St. Patrick's Day Recipes
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